strawberry cream cake

How To Make strawberry cream cake

• 1

  Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• 2

  In another mixing bow, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beat until thick and lemon colored. Beat in the lemon juice, oil and water.
• 3

  combine flour and salt; add to yolk mixture.
• 4

  Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form.
• 5

  Fold a fourth of the egg whites into the batter, then fold in remaining whites. Gently spoon into an ungreased 10" tube pan; smooth the top.
• 6

  Bake at 325* for 35-40 minutes or until cake springs when lightly touched. Immediately invert pan; cool completely.
• 7

  In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
• 8

  Run a knife around sides and center tube of pan; remove cake. Split into 3 horizontal layers.
• 9

  Place one layer on a serving plate; top with some of the whipped topping and slice strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides pf cake. Cut whole berries in half; arrange on cake top. Store in the refrigerator.
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