Sponge Cake with Strawberries Recipe

From Dorothy McNett's Recipe Book.

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Sponge Cake with Strawberries

From Dorothy McNett's Recipe book at www.dorothymcnett.com.

1 cup sugar
zest from 1 lemon or orange
6 egg yolks
1/4 cup warm water
1 teaspoon real vanilla extract
1 cup unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
6 egg whites

2-3 boxes fresh strawberries, sliced (reserve the best ones whole for the garnish)
1/3 cup powdered sugar
1 teaspoon balsamic vinegar
1 cup heavy whipping cream

Preheat oven to 350 degrees. Mix together sugar and zest. Beat egg yolks until very light colored and then gradually beat in the sugar. Slowly drizzle in the warm water and then the vanilla. In another bowl, whisk together flour, baking powder, and salt. Gradually and gently fold the dry ingredients into the egg yolk mixture. Beat egg whites until stiff but not dry, and gently fold them into the batter. Gently transfer batter to ungreased 9 inch angel food pan. Bake 40-45 minutes. Invert pan and allow to cool several hours before releasing.

To serve, first combine powdered sugar, berries, and vinegar. Toss well. Whip the cream until stiff. Fold in about 1 cup of the berries. Cut the cake in half, removing the top section. Set aside. With a serrated edge knife, such as a grapefruit knife, gently remove a little of the cake to make a troth. Fill with the berry-cream mixture and replace the top. Spread remaining whipped cream around the cake. To serve, slice cake and serve with remaining berries on the side.

Recipe created 1998-06-08.

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