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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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âI canât tell you how many times Iâve made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion.ââAgnes DeLeon, Melrose, Montana Ingredients:
6 eggs, separated |
1-1/2 cups sugar, divided |
3 tablespoons lemon juice |
3 tablespoons canola oil |
2 tablespoons water |
1-3/4 cups king arthur unbleached 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 |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. In another 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.
3. 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.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
5. In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form.
6. Run a knife around sides and center tube of pan; remove cake.
7. Cut 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.
8. Cut whole berries in half; arrange on cake top. Store in the refrigerator. Yield: 12 servings.
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