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sugar; continue beating until sugar is completely dissolved and mixture is very thick and smooth but still glossy.
Beat in another 5/8 cup sugar until thoroughly absorbed.
Soak large baking sheet in water, and line it with baking parchment or heavy brown paper on which you've drawn two perfect 9-inch circles. Mark exact center of 1 circle with a pencil dot.
Fill pastry bag with egg white » mixture and, using a large plain tube, pipe out the mixture. Begin at pencil dot in the First circle and coil batter around to fill circle completely. This will be base layer of cake.
For top layer; Pipe out a thick ring around rim of second circle, then pipe out a lattice of four strips within the circle. Be sure ring and lattice are thick enough so the whole layer can be lifted off paper and transferred to top of cake without breaking.
Bake in preheated very slow oven (200-degrees or less) about 1 hour or until cake layers are crisply dry but still pure white. Turn off heat and leave layers in oven until all the heat is gone, about 1/2 hour.
Gently, and very patiently, remove each layer to cooling rack: Slip a pancake turner all around trim to loosen that First. Then gradually work turner under the layer toward center, until entire layer has been loosened from paper. Carefully lift layer onto wire rack to continue the drying process - in a warm corner of your kitchen, or perhaps in closed oven, overnight or even for several days just to be sure cake layers are nice and crunchy.
When meringue layers are thoroughly dry, fill the cake.
Sprinkle sliced strawberries with 2 tablespoons sugar, and let stand at least 15 minutes; drain. Fold drained berries into stiffly whipped cream, and heap this Filling onto the base cake layer. Top with second, fancy layer. Chill until serving. Cut with a long, sharp, thin knife.
Strawberry soda
70.8%