Ingredients: |
Ingredients: 6 eggs, separated
1 1/2 c. sugar, divided
3 T. lemon juice
3 T. vegetable oil
2 T. water
1 3/4 c. flour
1/2 tsp. salt
2 c. heavy whipping cream
1/2 c. powdered sugar
1/2 tsp. vanilla extract
3 c. fresh strawberries, sliced
2 c. fresh strawberries, whole
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Directions: |
Directions:Place egg whites in 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 c. sugar, beating until thick and lemon-colored. Beat in lemon juice, oil and water. Combine flour and salt; add to yolk mixture. Beat egg whites on med. speed until soft peaks form. Gradually add remaining sugar, 1 T. at a time, beating on high until stiff and glossy peaks form. Fold 1/4 of the egg whites into batter, then, fold in remaining whites. Gently spoon into an ungreased 10 in. tube pan; smooth the top. Bake at 325ºF 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 powdered sugar and vanilla; beat until stiff peaks form. Run a knife around sides and center of tube 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 refrigerator. *Recipe from Agnes D. |
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