YBD Vanilla Meringue Cake

Yield: 8, eight inch cakes

What you need....

for meringue...

8 egg whites (1 1/4 cups or 275ml by liquid weight)

1 cup (8 oz, 217 g.) granulated sugar

for the batter.....

3 cups (1# 6 1/2 oz, 639 g) granulated sugar

6 cups (2# 1 oz, 940 g) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups (350 ml) coconut oil

2 cups (500 ml) water

2 cups (500 ml) milk (can use dairy free option)

2 tablespoons white vinegar

2 teaspoons vanilla

• preheat oven to 350 F and spray cake pans.

• Sift dry flour, sugar, baking powder, baking soda and salt together and set aside.

• Add egg whites to the bowl of a stand mixer, fitted with the whip attachment.

• Whip the whites on high until lightly frothy, about 1 minute.

• leave mixer on high and slowly add the sugar.

• whip to full peaks, about 2 minutes and set aside.

• add flour, sugar, baking powder, baking soda and salt to the stand mixer fitted with a whisk attachment.

• while in low speed, add the oil, water, vanilla, vinegar, and 1/2 of the milk.

• mix until smooth, scraping the bowl if needed. This mixture will be thick like brownie batter.

• add the remaining milk and mix until smooth.

• fold in the meringue until all streaks are gone.

• add 2 cups of batter to each pan.

• bake for 15 minutes for convection oven and 20 for conventional ovens, check cakes for doneness by inserting a toothpick into the top of the cake. it should come out clean.