Hi i'm back. my second one, Naomi, turned one couple of weeks ago. time sure flies. I thought I just gave birth like yesterday... haha. In our family, we make this cake because they LOVE strawberries! This recipe was from a magazine, but it's been used so many times, it's starting to fade. So I decided to post (before it's gone!)
Egg whites - 6 large (room temperature)
Sugar - 3/4 cups
[Other ingredients for cake]
Egg yolks - 6 (room temperature)
Sugar - 3/4 cups
Lemon juice - 3 TBS
Vegetable oil - 3 TBS
Water - 2 TBS
All purpose flour - 1 and 3/4 cups
Salt - 1/2 tsp
Heavy whipping cream - 2 cups
Confectioners' sugar - 1/2 cup
Vanilla extract - 1/2 tsp
Strawberries - 3 cups sliced & 2 cups whole (if you want to top the cake with whole strawberries)
- Place egg whites in a large mixing bowl and egg yolks in another bowl. Let stand at room temperature for 30 minutes.
- Prepare baking pan - use either 10-in tube pan or 2 loaf baking pans.
- Make whipping cream beforehand - mix all ingredients until soft peak forms. Keep in the fridge for later use.
- Slice strawberries.
- Preheat the oven to 325F.
- [Yolks mixture]: Beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in lemon juice, oil and water. Add in flour and salt to the yolk mixture. Mix until just well blended (use wooden spoon or batter attachment)
- [Meringue] Beat egg whites on medium speed until soft peak form. Gradually add 3/4 cup sugar, 1 TBS at a time, beating on high until stiff glossy peaks form.
- Fold a 1/4 of the egg whites meringue into the batter, then fold in remaining whites. When folding the remaining whites, don't over mix it. The color of the batter should be marble (yellow and white).
- Gently spoon into an ungreased pans **see TIPS. Smooth the top. Bake at 325F for 35-40 minutes for tube pan and 33-35 min for loaf pans. Insert cake tester or toothpick in the middle and if it comes out clean, it's done!
- Immediately invert pan; cool completely. **see TIPS
- Run a knife around sides and center tube of pan; remove cake. **see TIPS
- Split into desired # of layers (usually 2 for loaf pans, 3 for tube) layer the cakes with whipped cream and 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 or on top (or top it with whole/half strawberries)
- Store in the refrigerator **see TIPS
- Make sure your egg whites don't have any yolks inside -- it won't make a nice peak if you have yolks.
- Line your baking pans (loaf ones are easier) with parchment paper for easy handling & clean up
- The way we like to do it is use two loaf pans. I don't invert them, but just remove the cake onto baking rack right after. I cut of the edges and top layer to make a smooth surface. Each loaf will make one cute square-ish mini cake. You'll have two cute cake. Pan also allows you to cut out in any shape, too.
- This cake tastes much better when chilled for over a day. So make it in advance. :D