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Strawberry Cream 04

A home-style Strawberry Cream 04 made with Sugar Divided, Lemon Juice, Vegetable Oil, Water, and All Purpose Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 cup
• 3 tbsp
• 3 tbsp
• 2 tbsp
• 1 3/4 cup
• 1/2 tsp
• 2 cup
• 1/2 cup
• 1/2 tsp

Method (preview)

1. 1

   Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.

2. 2

   In another mixing bowl, beat egg yolks until slightly thickened.

3. 3

   Gradually add 3/4 cup sugar, beating until thick and lemon-colored.

4. 4

   Beat in the lemon juice, oil and water.

5. 5

   Combine flour and salt; add to yolk mixture.

6. 6

   Beat egg whites on medium speed until soft peaks form.

7. 7

   Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form.

8. 8

   Fold a fourth of the egg whites into the batter then fold in remaining whites.

9. 9

   Gently spoon into an ungreased 10-in. tube pan; smooth the top.

10. 10

    Bake at 325F for 35-40 minutes or until cake springs back when lightly touched.

11. 11

    Immediately invert pan; cool completely.

12. 12

    In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

13. 13

    Run a knife around sides and center tube of pan; remove cake.

14. 14

    Split into three horizontal layers.

15. 15

    Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries.

16. 16

    Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake.