Vermont Surprise Cake

Vermont Surprise Cake Recipe

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Melissa Snow


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


★★★★★ 1 vote

10 to 12
1 Hr
30 Min


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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

How to Make Vermont Surprise Cake


  • 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.

Printable Recipe Card

About Vermont Surprise Cake

Course/Dish: Cakes

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