Nothing says spring time then a good strawberry and whipped cream. This recipe is a simple sponge cake. Easy to make and will be the jewel of any Easter brunch befit table.I give this recipe the I.Y.C. approval
1 1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 whole eggs
2 egg yolks (save whites for meringue)
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoon lemon juice
3/4 cup canola or vegetable oil
- Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans and set aside.
- Sift together the cake flour, baking powder, baking soda and salt. Set aside.
- In the bowl on an electric mixer, combine the whole eggs, egg yolks, sugar, and vanilla. Using the whisk attachment, beat on high for about 5 minutes or until the batter resembles pale ribbons.
- Stop the mixing and remove the mixing bowl form the stand. Sift the dry ingredients over the top of the batter. Whisk by hand until just barely combined.
- Pour in the lemon juice and oil and whisk by hand until combined (taking care to not deflate the batter as much as possible).
- Evenly distribute the batter between the two pans and bake for about 35 to 38 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cool on a wire rack before removing the cakes from their pans.
For the Meringues:
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract
- Preheat to oven to 215 degrees. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer, place the egg whites and cream of tartar. Using the whisk attachment, begin whipping the whites on medium-low.
- Once the egg whites begin to foam, slowly add in the sugar and gradually increase the speed to medium-high.
- Continue to whip egg whites until stiff, glossy peaks. Add in the vanilla and mix for an additional 30 seconds until combined.
- Spoon about 2/3 of the meringue onto the parchment paper into disks (about 3 inches in diameter – these will be broken up, so no need for them to be perfect).
- Fill a piping bag fitted with a star tip with the remaining meringue. Pipe meringue “kisses” on the parchment (use two baking sheets if necessary).
- Bake the meringue for about 45 to 75 minutes, or until crisp on the outside and meringue can easily peel off the parchment.
For the Whipped Cream:
2 cups heavy cream, chilled
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
- In the bowl on an electric mixer fitted with a whisk attachment, beat the cream on medium-high until it begins to thicken slightly.
- Gradually add in the sugar and vanilla and bump mixer up to high.
- Continue to whip the cream until medium-soft peaks.
For the Assembly:
about 3 to 4 cups fresh berries, washed and dry
- Once the cakes have cooled, carefully slice them in half (horizontally) using a long serrated knife.
- Beak up the meringue disks and set aside.
- Place a bottom layer of cake on a cake plate or serving dish. Spread on 1/4 of the whipped cream.
- Top the cream with mixed berried and a generous amount of meringue pieces.
- Top with the next layer of cake and repeat until all cake layers are used.
- On the very top of the cake, spread on the remaining whipped cream. Top with berries and meringues kisses.
Our contributor, Tessa Huff, is sharing a new cake recipe today…