Marion's Squash Cake

9 servings servings Prep: 20 m Cook: 1 h 20 m Total: 1 h 40 m Intermediate
Summer squash has a soft edible shell or skin and winter squash has a hard shell or skin - either can be used in this unique Southern dessert! Mashed squash adds incredible moisture to this tender cake, which is topped with a sweet, fluffy meringue that bakes to golden perfection.

Ingredients

  • 2 cups squash (5 to 6 squash, boiled and mashed)
  • 1 block butter (8 tablespoons), room temperature
  • 4 egg yolks
  • 1 cup flour (or more if needed)
  • 1 1/4 tsp baking powder
  • 1 cup milk
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 4 egg whites
  • 8 tbsp granulated sugar (for meringue)
  • 1/2 tsp vanilla (for meringue)
  • 1/2 tsp almond extract
  • 1/3 tsp salt

Step-by-Step Instructions

  1. CAKE: Preheat oven to 375°F and bring butter to room temperature. Cream butter and slowly add sugar, then egg yolks and mashed squash. Sift together flour, baking powder and soda; add alternately with milk and vanilla to the mixture. Pour into a greased and lightly floured 9x9 inch pan. Bake for 45 minutes to one hour until lightly brown on top and a toothpick inserted in the center comes out clean.
  2. MERINGUE: While cake is baking, beat the egg whites and salt until stiff peaks form. Add sugar gradually along with the vanilla and almond extract. When cake is done, reduce oven heat to 300°F. Top the hot cake with meringue and return to oven. Bake 15 to 20 minutes longer or until meringue is lightly browned on top.

Common Problems and Solutions

Q: Why is my meringue weeping or getting watery?

A: Make sure you top the hot cake with meringue right after baking - this helps the bottom of the meringue cook through. Beat the egg whites until stiff peaks form before adding sugar, and add sugar gradually while beating. Bake until the meringue is set and lightly browned.

Q: Can I tell when the cake is done before adding the meringue?

A: The cake should be lightly brown on top and a toothpick inserted in the center should come out clean, about 45 minutes to 1 hour. Don't underbake or the meringue topping won't sit properly on the cake.

Tips and Techniques

Make sure your mashed squash is well-drained - excess moisture can make the cake soggy. You can use yellow squash, zucchini, or even butternut squash for this recipe. The meringue must go on a hot cake for best results, so have your egg whites ready to beat while the cake finishes baking.

Ingredient Substitutions

  • butter: margarine or vegetable shortening
  • almond extract: additional vanilla extract
  • granulated sugar (for meringue): powdered sugar

Equipment Needed

  • 9x9 inch baking pan
  • Electric mixer or hand mixer (for meringue)
  • Mixing bowls
  • Sifter or fine mesh strainer

Historical Context

Vegetable-based cakes like carrot cake, sweet potato cake, and this squash cake were popular in the South as a way to use abundant garden produce and add natural moisture to cakes without excessive amounts of expensive butter or oil.