Frank's Recipes! Peach Meringue Cake for 100

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Peach Meringue Cake for 100

Servings: 100 Portions (2 pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

4 1/2 quart (4 lb) flour, wheat, cake, sifted
2 1/4 quart (4 lb) sugar, granulated
2 1/4 tablespoon (1 1/2 oz) salt
5 1/2 tablespoon (2 1/2 oz) baking powder
1 1/3 cups (6 oz) milk, nonfat, dry
4 1/4 cups (1 lb 14 oz) shortening
4 2/3 cups (2 lb 5 oz) water
1 quart (20 eggs) eggs, whole
1 1/2 cups (12 oz) water
4 tablespoon (2 oz) vanilla
Meringue
peaches, sliced, drained
sugar

Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. Add
shortening and 4 2/3 cups water to flour-sugar mixture. Using beater, beat 1 minute at
low speed until blended; continue beating for 2 minutes at medium speed. Scrape down
bowl. Combine eggs, 1 1/2 cups water, and vanilla. Add slowly to creamed mixture while
beating at low speed. Scrape down bowl. Beat minutes at medium speed. Pour 4 quart (7 lb 6
oz) batter into each greased and floured pan. Bake 30 to 35 minutes. Cover baked cake
with Meringue. Arrange well-drained, sliced peaches in rows on top of each cake;
sprinkle lightly with sugar. Brown in 350 degree F. oven for 15 minutes. Cut each pan 6
by 9.