Serves: 9
Total Calories: 231

1 angel food cake, sliced horizontally into halves
6 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup whipping cream
2 cups sliced fruit, such as strawberries, peaches, blueberries, or a combination

Preheat oven to 450°. Place half the angel food cake in a buttered deep-dish springform pan with a hole. Beat egg whites in a large bowl until stiff peaks form; add salt and cream of tartar while beating. Add sugar and vanilla gradually, and beat 15 minutes. Pour meringue over cake half in pan. Place in oven. Turn off the heat, and go to bed (8–10 hours). Remove dessert from pan to a serving plate just before serving time. Whip whipping cream in a bowl, and spread over top of dessert. Garnish with fruit.

Note: There is half a cake left over, so you can double the recipe and make two desserts, or just nibble on that extra half of the cake. I consider that a cook’s benefit.

Nutritional Facts:

Serves: 9
Total Calories: 231
Calories from Fat: 89

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Holly’s "Best" Apple Pie
Sour Cream Apple Pie
Berry Best Blueberry Pie
Heavenly Pineapple Pie
Tanglewood Manor House Restaurant's Tar Heel Pie
Glazed Strawberry Pie
Sweet Potato Custard Pie
I Would Kill for a Piece of Virginia Pie
Coconut Crème Pie
No-Bake Key Lime Pie or Parfaits
Southern Nut Pie
Grasshopper Pie
German Chocolate Angel Pie
Mud Pie
White Chocolate Pecan Mousse Pie
Peach Cobbler
Ellie's Apple Crisp
Deluxe Apple Tart
Chocolate Mousse
Banana Pudding
Old-Fashioned Cold Bread Pudding
Crème Brûlée
Chocolate Dipped Strawberries
Strawberries Bourbonnaise
Cream Puffs
Chocolate Intemperance
Chocolate Torte
Pumpkin Pie Dessert Squares
Fruit and Cheese Pizza
Banana Split Trifle
Sleeping Meringue
Coffee Charlotte
Pecan Tassies
Cherry Holiday Dessert
Aunt Bee’s Homemade Strawberry Ice Cream
Ice Cream Flower Pot