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
  • 5
    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
  • 1
    to 1 1/2 c whipping cream, whipped

How to Make Vermont Surprise Cake


  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.

Printable Recipe Card

About Vermont Surprise Cake

Course/Dish: Cakes

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