Meringue Cake

9 egg whites
1 pinch salt
3 cup sugar
2 pints of cream
Two 9-inch spring form pans.

Beat egg whites and salt until stiff; add sugar one tablespoon at a time, mixing well after each addition. Spray well the bottom and sides of two 9-inch spring form pans with vegetable oil. Divide batter evenly and spread in pans.

Bake in pre-heated oven, 325F, for 60-70 minutes. When done, turn off oven and leave cake in for 10-12 hours. DO NOT OPEN OVEN DOOR. In a short while it will fall a little, which is okay.

When time is up, remove cake from oven and slide knife around sides of pan and remove. Pieces will fall and crumble from the top, but that's okay, too. Slide knife between cake and pan and gently slip onto cake plate. Whip cream until very stiff. With a teaspoon or so of whipped cream, place broken pieces back on top of cakes. Ice as you would a layer cake.

Cover and refrigerate overnight or for 8-10 hours. The cake will be hard while working with it, but by keeping it in the refrigerator overnight, it will absorb the moisture from the cream and will be as soft as a sponge cake.

Serve cake slices with fresh strawberries or peaches which have been sliced and mixed with sugar to make a syrup.

Variation For 8-inch Spring Form Pan:
6 egg whites
2 cup sugar
dash salt
Two 8-inch spring form pans

Bake 40-50 minutes at 325F.

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Cajun Country -- New Iberia, Louisiana