Strawberries and Cream Cake
Yield: Makes 12 servings
Total: 22 Hours, 10 Minutes
a.. 2 cups sifted cake flour
b.. 2 1/2 teaspoons baking powder
c.. 1/2 teaspoon table salt
d.. 1 1/4 cups sugar, divided
e.. 1/2 cup canola oil
f.. 1/4 cup fresh lemon juice
g.. 4 large egg yolks
h.. 8 large egg whites
i.. 1 teaspoon cream of tartar
j.. Strawberry Jam Filling
k.. Strawberry Frosting
Preparation
1.. 1. Preheat oven to 350°. Stir together first 3 ingredients and 1 cup
sugar in a large bowl. Make a well in center of mixture; add oil, next 2
ingredients, and 1/4 cup water. Beat at medium-high speed with an electric
mixer 3 to 4 minutes or until smooth.
2.. 2. Beat egg whites and cream of tartar at medium-high speed until soft
peaks form. Gradually add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating
until stiff peaks form. Gently stir one-fourth of egg white mixture into flour
mixture; gently fold in remaining egg white mixture. Spoon batter into 6
greased and floured 8-inch round cake pans.
3.. 3. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans
to wire racks, and cool completely (about 1 hour).
4.. 4. Spread filling between cake layers, leaving a 1/4-inch border around
edges (about 2/3 cup between each layer). Cover cake with plastic wrap, and
chill 8 to 24 hours. Spread Strawberry Frosting on top and sides of cake. Chill
2 hours before serving.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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