Use your favorite vanilla chiffon cake recipe baked in a large rectangular pan and cut in half. Spread swiss meringue buttercream on half of the chiffon cake, cover with drained fruit cocktail , and top with remaining half of the chiffon cake. Dust with confectioners’ sugar and then cut into bars for a “stroll in the park” or “picnic-ready” snacks. Yumm!
and the bars are ready to travel…!
Swiss meringue buttercream
5 egg whites
1 cup sugar
Pinch of salt
1 cup butter
1 cup shortening
1 teaspoon vanilla extract
In a medium bowl, beat butter and shortening until light and fluffy. Set aside.
Combine eggwhites, salt and sugar in a large bowl over simmering water. Whisk constantly until the sugar has completely melted and mixture is warm to the touch, about 2 minutes. Transfer warm eggwhites to stand mixer bowl and beat using whisk attachment until glossy, about 7 minutes. Reduce speed to medium and add butter mixture slowly. Mix in vanilla extract. Make sure to scrape bottom and sides of bowl and then continue whisking until butter mixture is fully incorporated with beaten eggwhites and a smooth creamy mixture is achieved.