A Brita cake is simple to make and a wonderful vehicle to use those summer berries, strawberries, blackberries, blueberries, raspberries. A yellow cake with a meringue layer, baked in a 9×13 baking pan (I tried a round cake but its easier and better in a rectangular pan), topped with whipped cream and berries, the perfect summer dessert. Here’s how to make it:

Brita cake

The meringue

4 large eggs at room temperature separated (egg yolks for cake batter)

1/4 tsp cream of tartar

1 c sugar

1 tsp vanilla

Whip the egg whites with the cream of tartar, sugar and vanilla until stiff peaks form. Scrape into a bowl and set aside.

The cake

1 1/4 c flour

2 tsp baking powder

1/2 tsp salt

6 tbs butter softened

4 egg yolks

1/2 c sugar

zest of 1 lemon

1/2 c milk at room temperature

Pre heat oven to 350 degrees. Line 9×13 rectangular baking pan with parchment making sure you have an approximate 2 inch overhang so you can lift cake out of the pan, spray with non stick cooking spray.

Whisk dry ingredients, flour, baking powder and salt. set aside

Using the same mixing bowl as the meringue, cream the butter and sugar until light and fluffy. Add the remaining 4 egg yolks one a time beating with each addition, add the lemon zest and beat to combine.

Alternately add the flour and milk, starting with the flour and ending with the milk, beating with each addition. Smooth the batter into the prepared baking pan. Top with the meringue gently spreading on top of the cake batter, be gentle you don’t want to deflate the meringue. It doesn’t need to be smooth.

Bake for 35-45 minutes until the meringue is lightly browned.

Let cool in the pan, lift the cake out of the pan and place on serving platter, top with sweetened whipped cream and berries that have macerated in some sugar.

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