Strawberry Cream Cake
PREP: 45 min. | BAKE: 35 min. + cooling
“I can’t tell you how many times that I’ve made everyone ooh and aah when they see me bring out this beautiful cake. It is wonderful for any occasion.”
6 eggs, separated
1-1/2 cups sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1-3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries
2 cups whole fresh strawberries
Place egg whites in a large mixing bowl;let stand at room temperature for 30 minutes. In another mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.
Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on
high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
In a large mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
Run a knife around sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread
remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Yield: 12 servings.
From: Agnes DeLeon
Melrose, Montana
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