Vermont Surprise Cake
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- 1 c
- cake flour, sifted
- 1/4 c
- granulated sugar, sifted
- whole eggs, separated, room temperature
- 1 tsp
- lemon zest
- 1 1/2 Tbsp
- fresh lemon juice
- 2 Tbsp
- 1/4 tsp
- 1/4 tsp
- cream of tartar
- 3/4 c
- granulated sugar
- 1/2 c
- maple syrup
- 2 c
- thinly sliced strawberries
- to 1 1/2 c whipping cream, whipped
1Sift together flour and 1/4 c of sugar. Beat egg yolks and lemon zest together until thick and lemon colored. Gradually add the lemon juice and water to egg yolks. Beat until thick and light.
2In another bowl beat the egg whites and salt until foamy. Sprinkle cream of tartar. Beat until soft peaks form.
3Add the 3/4 c sugar in 3 additions. Make sure to beat well after each addition. Fold the egg white mixture into the egg yolk mixture.
4Sift in 1/4 c of the flour into the egg mixture. Fold lightly. Continue folding in flour by 1/4 c until finished.
5Scrape batter into an ungreased tube pan and bake at 375 degrees for 30 minutes or until cake tests done. Remove from oven and invert pan. Let stand for 1 hour.
6Remove the cake from the pan and cut the cake crosswise through the center to make 2 rings.
7Pour 1/4 c of the maple syrup over 1 of the layers. Cover that layer with sliced strawberries. Place the second layer over the strawberries and pour that layer with remaining syrup.
8Frost the cake with whipped cream.