Friday, July 18, 2014

Strawberries and Cream Cake

Strawberries and Cream Cake Recipe

Ingredients

  • 2 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 1/4 cups sugar, divided
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • 4 large egg yolks $
  • 8 large egg whites $
  • 1 teaspoon cream of tartar

  • Strawberry Jam Filling
  • 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.

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