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Ruby Crowned Cake Royale

  • Intermediate
  • 8 to 12 servings
  • 2 hr 20 min
Baking Success Or Baking Mess


1 package (16 ounces) pound cake mix
3/4 cup milk
1/4 cup butter, softened
1 teaspoon pure vanilla extract
2 egg yolks
2 egg whites
3 egg whites
1/4 cup sugar
1 teaspoon Fleischmann's® Corn Starch
3 tablespoons strawberry preserves OR jelly
2 tablespoons Crown® Lily White® Corn Syrup
1 pint fresh strawberries


Preheat oven to 325°F. Grease bottom and sides of a 9-inch springform pan.

Combine pound cake mix, milk, butter, vanilla and 2 egg yolks in a large mixing bowl with deep sides. Beat 3 to 4 minutes at medium speed with an electric mixer scraping sides of bowl until batter is thick and smooth. In a separate bowl beat 2 egg whites at high speed for 2 to 3 minutes until stiff peaks form. Fold egg whites into batter until thoroughly blended. Pour batter into prepared pan.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Loosen edges with a thin spatula; remove sides from cake pan and cool 10 minutes on wire rack.

Preheat oven to 325°F. Place cake on baking sheet.

Beat 3 egg whites at high speed until soft peaks begin to form. Gradually add sugar mixture and beat until stiff glossy peaks form. Spread meringue around sides of cake. Mound remainder of meringue around outer edge of cake leaving center open. Draw peaks using back of a spoon.

Bake 15 minutes or until meringue is lightly brown. Turn oven off and prop door open allowing cake to cool on oven rack for 15 minutes.

Arrange fresh strawberries in center of cake. Stir strawberry preserves and corn syrup together in a small bowl; microwave for about 30 seconds on HIGH (100%) to warm mixture. Brush berries with glaze to coat.

Variation: Try adding other fresh fruit such as blueberries, raspberries and kiwi to topping.

Recipe Tip: Allow egg whites to come to room temperature before beating to ensure maximum volume.

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