| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Not, Sent | 12 | Servings | |
INGREDIENTS
| 6 | Eggs; separated | |
| 3/4 | c | Water |
| 1/2 | c | Vegetable oil |
| 1 1/2 | ts | Vanilla; divided |
| 2 1/4 | c | Cake flour |
| 2 | c | Sugar; divided |
| 1 | tb | Baking powder |
| 1 | ts | Ground cinnamon |
| 3/4 | ts | Salt |
| 1/4 | ts | Cream of tartar |
| 4 | c | Fresh whole strawberries; divided |
| 2 1/2 | c | Whipping cream |
INSTRUCTIONS
In a small bowl, combine the egg yolks, water, oil and 1 tsp of vanilla; set aside. In a mixing bowl, combine flour, 1 cup sugar, baking powder, cinnamon and salt. Gradually add egg yolk mixture, beating just until smooth. In another mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Fold into batter. Pour into an ungreased 10-inch tube pan. cut through batter with a knife. Bake at 325° for 60-70 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert cake; cool completely. Remove from pan. Slice off the top 1/2.inch of the cake; set aside. With a knife, cut a tunnel about 1 1/2-in. deep in top of cake, leaving a 3/4-inch shell. Remove cake from tunnel and save for another use. chop half of the strawberries; set aside. In a mixing bowl, beat whipping cream until soft peaks form. Gradually add the remaining sugar and vanilla, beating until stiff peaks form. Combine 1 1/2 cups cream mixture and chopped berries; fill the tunnel. Replace the cake top. Frost cake with the remaining cream mixture. Refrigerate. Just before serving, cut the remaining strawberries in half and use as a garnish. Recipe by: Country Woman - May/June 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on May 16, 1998
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