INGREDIENTS
yield : 4
-
- 2 cups all-purpose flour (sifterd)
- 11/2 cups sugar
- 3 tsps baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 7 eggs (separated)
- 1 tbsp orange zest
- 3/4 cup orange juice
- 1/2 tsp cream of tartar
- 2 cups whipping cream
- 4 tbsps powdered sugar
- 1/4 cup strawberry (puree)
- 1 pt strawberries (fresh)
Directions for the Fresh Oj and Strawberry Cream Cake
- 1
Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans, line w/ parchment paper at the bottom, greased and floured.
2
Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
3
Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the orange zest and orange juice. With a large wire whisk, beat until smooth. Set aside.
4
In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
5
In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
6
Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
7
For the whipped cream: whip the cream with the powdered sugar and strawberry puree with the wire whisk until firm.
8
Assembly: place between cake layers fresh cut strawberries and cream. Mix fresh strawberries with apricot jam and place on top of cake
