Meringue Fruit cake

Instructions

1. For the cake:
2. 1.prepare pans ( two 8in or 9 in) by covering inside in shortening and flour
3. 2.separate the eggs,
4. 3.beat the egg whites with the sugar until stiff peaks are formed
5. 4.beat the egg yolks with the water until creamy almost white
6. 5. sift flour, cornstarch, baking powder and baking soda and add it to the egg yolk mixture a little at a time.
7. 6. pour egg white mixture into yolk mixture, mix with a spoon,or spatula, carefully mixing one way.
8. 7. pour into pans, bake from 20 to 25 min depending on your oven.
9. When cake is cooled, make syrup for inside,
10. 1. use the juice from fruit cans if using them, if not water is fine, 1 cup of liquid is what I use
11. 2. warm the juice or water and mix in the gelatin, flavored if using with water
12. unflavored if using with juices. Or play it by ear... it's good either way.
13. 3. pour it into the cake, a little at a time, how much you put in depends on your taste of dry to soggy preference
14. 4. let sit in the fridge from 1 to 3 hours
15. **** I like to cut up some fruit into tiny pieces and mix it up with whipped cream and put it in the middle of the cake also.
16. When ready make the Meringue:
17. 1. start boiling the sugar and water, when it starts to boil
18. 2. start mixing the egg whites
19. 3, sugar mixture should be at hard candy stage I think it's about 250-260 degrees,
20. 4 when egg whites are forming stiff peaks, slowly pour in the sugar keep mixing at full speed for about 5 min, or until it's cooled down.
21. 5 then spread it on the cake, it can get sticky so you need a cup of warm water for the spatula. that will leave it looking smooth.
22. Cut the fruit up, wash and dry and set on the top to make any design you want!!