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NY Strawberry Shortcake Recipe

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This recipe for NY Strawberry Shortcake, by , is from The Spilfogel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loren Bandel
Added: Sunday, July 5, 2009


For Sponge Cake:
7 large eggs, separated and at room temperature
1 c plus 1 tbsp sugar
1 tbsp boiling water
1 tsp vanilla (or 1/2 tsp)
freshly grated lemon rind
3/4 c cake flour, aerated
1/4 c corn starch, aerated
Whipped cream

Lightly grease and flour 2 - 9 inch cake pans. Preheat oven to 350 degrees.
Place egg yolks in a mixing bowl. Using an electric mixer, beat for about 30 seconds or until eggs begin to thicken. Gradually beat in 1 cup sugar and continue beating until very thick, about 2 minutes. Stir in boiling water and vanilla. Gently fold in flour and corn starch, about 1/3 at a time.
In a clean bowl, beat egg whites. When frothy, add the remaining tablespoon sugar and beat until soft peaks form. Stir about 1/4 of the whites into the cake batter to lighten. Then fold in remaining whites. Divide the batter evenly into the two pans.
Place them, not touching, on the middle rack of the oven. Bake for 20 to 30 minutes or until cake springs back when touched lightly with finger. Cool in pans on wire rack for about 10 minutes.

(Added by Loren):
When cool layer the cakes with whipped cream and strawberries.




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