With the backyard strawberry patch filling a big bowl every other day, I pulled out this recipe. Made from scratch, it takes a little more effort and time. But, the steps from mixing to decorating are ones the kids love helping with!
6 eggs, separated
1-1/2 C. Sugar, divided
3 Tbls. Lemon juice
3 Tbls. Vegetable Oil
2 Tbls. Water
1-3/4 C. Flour
1/2 tsp. Salt
2 C. Heavy Whipping Cream
1/2 C. Confectioner's Sugar
1/2 Tsp Vanilla
A bunch of Sliced Strawberries
1-Place egg whites in a large mixing bowl; let stand at room temp for 30 minutes.
2-In another mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil, and water.
3-Combine flour and salt; add to yolk mixture.
4-Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 Tbls at a time, beating on high until stiff peaks form.
5-Fold a fourth of the egg whites into the batter, then fold in remaining whites.
6-Gently spoon batter into a greased tube pan; smooth top.
7-Bake at 325 for 35-40 minutes or until cake springs back when lightly touched.
8-Immediately invert pan; cool completely.
9-In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar vanilla; beat until stiff peaks form.
10-Run knife around pan; remove cake. Split into two (or three) horizontal layers.
11-Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries (repeat).
12-Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides and top of cake.
13-Store in the refrigerator.