Strawberries And Cream Cake Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Cake flour | 2 2/3 Cup (16 tbs), sifted | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Heavy cream | 1 1/3 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Vanilla | 1 1/2 Teaspoon | |
| Strawberry Butter Cream Frosting | ||
Directions
1. Grease two 9x1 1/2 -inch round layer-cake pans; dust lightly with flour; tap out excess.
2. Measure flour, sugar, baking powder, and salt into a sifter.
3. Beat cream in a medium-size bowl until stiff.
4. Beat eggs in a large bowl until very thick and light; beat in vanilla; fold in reserved whipped cream. Sift dry ingredients over cream mixture; gently fold in until batter is smooth; pour batter into prepared pans.
5. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly pressed with fingertip.
6. Cool layers in pans on wire racks 10 minutes; loosen aronud edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with strawberry butter cream frosting; frost side and top with remaining frosting; garnish with strawberries, if you wish.
2. Measure flour, sugar, baking powder, and salt into a sifter.
3. Beat cream in a medium-size bowl until stiff.
4. Beat eggs in a large bowl until very thick and light; beat in vanilla; fold in reserved whipped cream. Sift dry ingredients over cream mixture; gently fold in until batter is smooth; pour batter into prepared pans.
5. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly pressed with fingertip.
6. Cool layers in pans on wire racks 10 minutes; loosen aronud edges with a knife; turn out onto wire racks; cool completely.
7. Put layers together with strawberry butter cream frosting; frost side and top with remaining frosting; garnish with strawberries, if you wish.
Chef
