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 | t | Vanilla, divided |
2 1/4 | c | Cake flour |
2 | c | Sugar, divided |
1 | T | Baking powder |
1 | t | Ground cinnamon |
3/4 | t | Salt |
1/4 | t | 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
A Message from our Provider:
“Times change, God doesn’t.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 443
Calories From Fat: 186
Total Fat: 21g
Cholesterol: 127.1mg
Sodium: 314.1mg
Potassium: 170.8mg
Carbohydrates: 58.7g
Fiber: 1.6g
Sugar: 36g
Protein: 6.1g