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Receta Lemony Sponge Cake With Strawberries And Cream
by Global Cookbook

Lemony Sponge Cake With Strawberries And Cream
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Ingredientes

  • 4 lrg Large eggs, at room temperature
  • 2/3 c. Sugar
  • 1 tsp Vanilla extract
  • 2/3 c. All-purpose flour
  • 1/3 c. Plus 3 Tbsp. sugar
  • 1/4 c. Fresh lemon juice
  • 2 c. Heavy (whipping) cream
  • 1/2 c. Strawberry jam
  • 3 c. Sliced strawberries Shortbread Hearts (in Cookies folder) and strawberries

Direcciones

  1. Prep: 20 minutes Bake: 20 minutes Total Cost: $4.65
  2. Heat oven to 350 F. Grease two 8-inch round layer-cake pans. Line bottoms with waxed paper; grease paper.
  3. Cake: Beat Large eggs and 2/3 c. sugar in a large bowl with electric mixer 8 to 10 min till very thick and tripled in volume. (This is important to assure high layers.) Beat in vanilla. Put flour in a medium-size strainer and sift over batter. Gently stir (fold) with a rubber spatula just till thoroughly blended. Pour into prepared pans.
  4. Bake 18 to 20 min till golden brown around the edges and a pick inserted in centers comes out clean.
  5. Cold cakes on wire rack 10 min. Loosen edges from pans, invert on rack and let cold completely. When cold, carefully slice each layer in half, using a long serrated knife.
  6. Heat 1/3 c. sugar and the lemon juice till boiling. Stir till sugar dissolves. Brush warm syrup over cut surfaces of cake layers till all syrup is absorbed. Cold completely.
  7. Beat cream and remaining 3 Tbsp. sugar with electric mixer till stiff peaks form when beaters are lifted (you'll have 4 c.). Spoon off 1 c. and reserve. Stir strawberry jam, then stir jam into remaining whipped cream.
  8. To assemble: Place 1 cake layer cut side up on a serving plate. Top with 1 c. sliced strawberries, then 1 c. whipped-cream mix. Repeat with remaining layers, putting last layer cut side down. Spread with reserved whipped cream. Decorate with Shortbread Hearts and berries.
  9. Serves 10.
  10. 3 2/3 fat