By Family Circle
Makes: 12 servings
Prep: 25 mins
Bake: 30 mins at 325°F
Microwave: 15 seconds
[post_ads]Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup vegetable oil
- 4 large eggs, separated
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon cream of tartar
- 2 strawberries, rinsed
- 1/4 cup strawberry jelly, melted
Filling:
- 2 teaspoons unflavored gelatin
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons sugar
- 2 cups heavy cream
Directions
- Heat oven to 325 degrees F. Coat the bottoms of two 9-inch round cake pans with nonstick cooking spray. Line with parchment or waxed paper; coat paper. In a large bowl, whisk flour, sugar, baking powder and salt. In second bowl, whisk oil, egg yolks, 1/2 cup cold water, vanilla and lemon juice. Let sit 3 minutes to thicken, then stir slightly thickened oil mixture into flour mixture until blended. Set aside.
- In large, clean bowl, beat egg whites and cream of tartar on medium speed, until foamy. Increase speed to high; beat until stiff peaks form, about 3 minutes. Fold one-third of the whites into flour mixture; then fold in remaining whites.
- Divide batter between prepared pans, gently smoothing tops.
- Bake cakes at 325 degrees F for 30 minutes or until cakes spring back when lightly pressed. Run a thin knife around edge of pans to release cakes. Invert cakes onto racks; tap to release from pans. Remove paper; return to right-side up. Let cakes cool completely.
- Slice one of the cake layers in half. Repeat with second layer, for a total of 4 layers.
- Slice 6 cups of the berries and toss in a small bowl with 2 tablespoons of the melted jelly. Place one cake layer on pedestal. Top with 1-1/4 cups Filling (recipe follows). Layer with 3/4 cup of the sliced berries. Repeat twice more, then top with final cake layer. Cut remaining berries in half. Toss with remaining 2 tablespoons jelly. Spread remaining Filling on top of cake. Top with strawberries and serve.
Berries 'N' Cream Filling:
- Once cakes have cooled, combine gelatin and 2 tablespoons cool water in a bowl. Let stand 3 minutes. Microwave on HIGH for 15 seconds or until melted. Stir until smooth and then cool slightly.
- Combine cream cheese and sugar in a large bowl. Beat with electric mixer on medium speed until smooth. Add cream; continue to beat until very foamy. While beating, add gelatin in a thin stream. Continue beating until stiff peaks form. Use immediately to fill layers of cake; do not prepare ahead of time.
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Nutrition Information for Berries 'N' Cream Cake Servings Per Recipe: 12
PER SERVING: 439 cal., 29 g total fat (14 g sat. fat), 146 mg chol., 306 mg sodium, 39 g carb. (2 g fiber), 7 g pro.
See Also
