Vermont Surprise Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Vermont Surprise Cake

Melissa Snow

By
@riley123

Sponge cake, maple syrup, strawberries, and whipped cream. Yum!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

10 to 12

Prep:

1 Hr

Cook:

30 Min

Ingredients

1 c
cake flour, sifted
1/4 c
granulated sugar, sifted
5
whole eggs, separated, room temperature
1 tsp
lemon zest
1 1/2 Tbsp
fresh lemon juice
2 Tbsp
water
1/4 tsp
salt
1/4 tsp
cream of tartar
3/4 c
granulated sugar
1/2 c
maple syrup
2 c
thinly sliced strawberries
1
to 1 1/2 c whipping cream, whipped

Directions Step-By-Step

1
Sift 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.
2
In another bowl beat the egg whites and salt until foamy. Sprinkle cream of tartar. Beat until soft peaks form.
3
Add 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.
4
Sift in 1/4 c of the flour into the egg mixture. Fold lightly. Continue folding in flour by 1/4 c until finished.
5
Scrape 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.
6
Remove the cake from the pan and cut the cake crosswise through the center to make 2 rings.
7
Pour 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.
8
Frost the cake with whipped cream.

About this Recipe

Course/Dish: Cakes