Delicious Cherry Red Velvet Meringue Cake

Start by preheating your oven to 90 degrees Celsius (200 degrees Fahrenheit). In a large mixing bowl, whisk the egg whites until they become foamy. Gradually add the granulated sugar while continuing to whisk until the mixture forms stiff peaks.

Next, gently fold in the lemon juice. Spread the meringue onto a baking sheet lined with parchment paper, making sure to create a smooth layer. Bake for about 2 hours or until the meringue is dry and can be easily lifted from the parchment.

In a separate bowl, combine all-purpose flour, baking soda, cocoa powder, and salt. In another large mixing bowl, beat together the sugar and vegetable oil until well blended. Add the eggs one at a time, mixing well after each addition.

Gradually add the buttermilk and vanilla extract to the mixture. Slowly incorporate the dry ingredients until fully blended. Pour the batter into a greased cake pan and bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes or until a toothpick inserted comes out clean.

While the cake bakes, prepare the cherry filling. In a saucepan over medium heat, combine the cherries, sugar, and cornstarch. Stir continuously until the mixture thickens and bubbles, then remove from heat. Allow the filling to cool completely before assembling the cake.

Once the red velvet cake has cooled, slice it in half horizontally. Place one layer on a serving plate and spread a generous amount of cherry filling over it. Next, carefully top it with the meringue layer.

Finish by placing the second layer of the cake on top and spreading more cherry filling if desired. Decorate with remaining meringue pieces and serve.