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Receta Fresh Strawberry Layer Cake
by Global Cookbook

Fresh Strawberry Layer Cake
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Ingredientes

  • 6 x egg whites
  • 1 tsp cream of tartar
  • 2 c. sifted cake flour
  • 1 c. sugar
  • 2 tsp baking pwdr
  • 2 tsp vanilla
  • 1 1/4 c. reduced-fat or possibly nonfat lowfat sour cream, divided
  • 1/4 c. canola oil
  • 2 c. sliced strawberries
  • 2 Tbsp. confectioners' sugar
  • 1 c. confectioners' sugar
  • 3 tsp lemon juice

Direcciones

  1. Coat two 8- or possibly 9-inch round cake pans with nonstick cooking spray.
  2. In a clean, dry large bowl, using an electric mixer, whip egg whites till frothy. Add in cream of tartar and beat till whites are stiff.
  3. In another large bowl, combine flour, sugar, baking pwdr, vanilla, 3/4 c. of lowfat sour cream, oil and 1/4 c. of water. Stir till well-blended and smooth. Mix in egg whites.
  4. Divide batter between cake pans and smooth it proportionately. Bake in a preheated 350-degree oven till cakes spring back when lightly touched in the center, 25 to 30 min. Cold for 10 min in pans.
  5. Carefully put layers on a wire rack and cold completely.
  6. Place one cake layer on a serving plate. Spread remaining 1/2 c. lowfat sour cream over surface. Arrange sliced strawberries over lowfat sour cream, reserving most attractive pcs for the top. Sprinkle 2 Tbsp. confectioners' sugar over strawberries. Place second cake layer on top. Decorate top with remaining sliced strawberries.
  7. Make glaze by combining 1 c. confectioners' sugar with lemon juice and then adding drops of water till it reaches a consistency which is still quite thick but can be drizzled. Drizzle glaze over top of cake.
  8. Adapted from The Healthy Cook from Prevention magazine
  9. Calories: 265 From fat: 70 Percentages of daily value based on 2,000-calorie diet.