Recipe Archives->Cakes->Strawberry Cream 04

Strawberry Cream Cake
Yield: 12 servings

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 325F 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.

Printable version: strawberry-cream04.txt.