Strawberry Cream Cake
Total TimePrep: 45 min. Bake: 35 min. + cooling
- 6 eggs, separated
- 1-1/2 cups sugar, divided
- 3 tablespoons lemon juice
- 3 tablespoons canola oil
- 2 tablespoons water
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 cups sliced fresh strawberries
- 2 cups whole fresh strawberries
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- In another 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. Combine flour and salt; add to yolk mixture.
- Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
- In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form.
- Run a knife around sides and center tube of pan; remove cake.
- Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake.
- Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Nutrition Facts1 slice: 408 calories, 21g fat (10g saturated fat), 160mg cholesterol, 150mg sodium, 51g carbohydrate (33g sugars, 2g fiber), 6g protein.
May 2, 2017
It's a good cake, but it's pretty labor intensive and I think this woudl work just fine with a store-bought angel food cake.Also, I had to bake this for over an hour -- it would have been a disaster if I'd have stuck to the stated time. Perhaps I'm not as good with the egg whites so this wasn't as fluffy as it is for some people -- maybe that would make a difference in baking time, although I can hardly imagine nearly doubling it!Other than that, it's pretty much like a strawberry shortcake. Good, but nothing special. Not worth the effort.
Mar 14, 2016
when in doubt about making a cake from scratch...I made this with a French vanilla cake mix, and it was wonderful. I do not have luck with sponge type (egg white) cakes, so I've always replaced it with a French vanilla cake mix..made a directed on box for baking, then follow other instructions for filling and how to frost.
Apr 7, 2014
While I thought the cake tasted really good, it was a lot of effort and it didn't turn out very well. I'm glad I tried it at least once though!!!
Jun 28, 2013
Jolina first you beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form.Once that's done fold a fourth of the egg whites into the batter you made with the egg yolks in the second bullet, then fold the remaining whites into the same batter before carefully spooning it into the pan.You want to be careful with this step so you don't deflate the batter.
Jun 28, 2013
Okay, This may sound stupid..it's my first time making a cake..I follow all the directions except I don't know when do I mixed the egg white?...I mean What do I do with it? Help Please.....Thank you.
Feb 17, 2013
Made this today using (2) 9" round cake pans instead of the tube pan. Came out great. Had to bake about 30-35 minutes.
Jul 28, 2011
This didn't turn out like the picture! I didn't really care for the sponge type cake. Better luck to you.
Apr 26, 2011
This cake is good and so pretty.. so light and refreshing! And quite easy too. I baked mine in a square pan since I didn't have a tube pan.. split it into 3 layers and decorated as per the recipe. I highly recommended others to try it.
Mar 16, 2011
I made this cake for a family function. Everyone loved it!!! Cake assembly does require some effort but the end results are delicous. The only change that I made was adding more sugar to the whipped topping. Thank you for sharing
Apr 24, 2009
I made this cake for someone's luncheon. I didn't go to the luncheon, but everyone was telling how good it was the next day. It looked very nice when put toghether.