Cream butter, sugar, egg yolks, milk, and vanilla with mixer.
2.
Sift together flour and baking powder. Mix with creamed mixture.
3.
Spread evenly in lightly-greased 7 x 12" glass baking dish.
4.
Cover corners of dish with foil triangles (?) to prevent corners of cake from overcooking.
5.
Set dish in microwave oven on top of inverted saucer, microwave 7-8 minutes on HIGH, or until edges begin to loosen from sides of dish and center remains slightly moist, quarter-turning every minute.
6.
Meanwhile beat egg whites until stiff peaks form; add sugar 1 tablespoon at a time, beating constantly.
7.
Spread meringue mixture evenly over hot cake.
8.
Replace in microwave oven and microwave 6 minutes on 70% or until set.
9.
Preheat boiler.
10.
Placing cake 4" from the heat, broil until meringue browns to your desire.
11.
Cool. Serve with ice cream or sherbert, frozen berries or any fresh fruit. Yield: 15 servings
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By
Loriblewis
