A Light And Fluffy Dessert! Traditionally A Sponge Cake Is Used, But I Also Use A Angel Food Cake Recipe For A Lighter Cake!
Difficulty: Easy
Ingredients
Sponge Cake:
3 eggs
2/3 cup sugar
3/4 cup all purpose flour, sifted
1 Tbsp milk
1 1/2 Tbsp butter, softened at room temperature
Topping:
1 1/2 cup heavy cream
4 Tbsp sugar
2 cups strawberries, sliced in half (use same size strawberries)
Directions
Preheat oven 350 Degrees F. Whisk eggs in a bowl. Place the bowl over warm water in another large bowl and whisk further. Add sugar little by little. When the egg mixture becomes light yellow, add flour in the mixture and gently mix. Warm milk in the microwave and melt butter in the milk well. Add the butter mixture in the batter and stir gently. Place parchment paper inside of a round cake pan. Pour the batter in the pan and bake in the for 25-35 minutes. Remove the cake from the pan and cool it on a rack. Cut the cake in half horizontally. Mix heavy cream and sugar in a bowl. Whip the cream well. Place an even layer of strawberries on bottom half of cake.Take the half of the whipped cream and place the cream on top of strawberries evenly. Place the other cake slice on top of the cream. Spread the rest of the whipped cream on top and around the cake. Decorate the cake with strawberries on top.
Angel Food Cake
Ingredients
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 tsp salt
1 1/2 cups egg whites
1 tsp cream of tartar
1/2 tsp vanilla extract
Directions
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract. Sift together flour, sugar, and salt. Repeat a couple of times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F. Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Serves 6-8
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