–CAKE–
4 lg Eggs, at room temperature
2/3 c Sugar
1 ts Vanilla extract
2/3 c All-purpose flour
1/3 c Plus 3 tablespoons sugar
1/4 c Fresh lemon juice
2 c Heavy (whipping) cream
1/2 c Strawberry jam
3 c Sliced strawberries
GARNISH
Shortbread Hearts (in
-Cookies folder) and
-strawberries
Prep: 20 min Bake: 20 min Total Cost: $4.65
1. Heat oven to 350 F. Grease two 8-inch round layer-cake pans. Line
bottoms with waxed paper; grease paper.
2. Cake: Beat eggs and 2/3 cup sugar in a large bowl with electric mixer 8
to 10 minutes until very thick and tripled in volume. (This is important to
assure high layers.) Beat in vanilla. Put flour in a medium-size strainer
and sift over batter. Gently stir (fold) with a rubber spatula just until
thoroughly blended. Pour into prepared pans.
3. Bake 18 to 20 minutes until golden around the edges and a pick inserted
in centers comes out clean.
4. Cool cakes on wire rack 10 minutes. Loosen edges from pans, invert on
rack and let cool completely. When cool, carefully slice each layer in
half, using a long serrated knife.
5. Heat 1/3 cup sugar and the lemon juice until boiling. Stir until sugar
dissolves. Brush hot syrup over cut surfaces of cake layers until all syrup
is absorbed. Cool completely.
6. Beat cream and remaining 3 tablespoons sugar with electric mixer until
stiff peaks form when beaters are lifted (you’ll have 4 cups). Spoon off 1
cup and reserve. Stir strawberry jam, then stir jam into remaining whipped
cream.
7. To assemble: Place 1 cake layer cut side up on a serving plate. Top with
1 cup sliced strawberries, then 1 cup whipped-cream mixture. Repeat with
remaining layers, putting last layer cut side down. Spread with reserved
whipped cream. Decorate with Shortbread Hearts and berries.
* Serves 10. Per serving: 373 cal, 5 g pro, 46 g car, 20 g fat, 150 mg
chol, 51 mg sod.
Exchanges: 1/4 starch/bread, 2 2/3 fruit, 1/4 medium-fat meat,
3 2/3 fat
Yields
1 Servings