Unknown Recipe – 10

Unknown Recipe – 11
February 19, 2018
Unknown Recipe – 9
February 19, 2018

Unknown Recipe – 10

Ingredients

·         2 X ¼ cups cake flour (not self-raising)

·         1 X ½ cups granulated sugar / divided

·         2 X ¼ teaspoons baking powder

·         ¾ teaspoon salt

·         ½ cup safflower oil

·         7 large egg yolks plus 9 large egg whites

·         ¾ cup whole milk

·         ½ teaspoon cream of tartar

·         1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

For the berries and cream

·         2 Pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving

·         ½ cup granulated sugar

·         1 tablespoon fresh lemon juice

·         Pinch of Salt

·         2 cups cold heavy cream

·         ¼ cup confectioners’ sugar, plus more for sprinkling

Directions

1.    Make the cake:  Preheat oven to 325 degrees. Whisk together flour, ¾ cup granulated sugar, the baking powder, and salt. Whisk together Oil, egg yolks, and milk in large bowl. Whisk flour mixture into egg yolk mixture

2.    Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract and beat until soft peak form, about 5 minutes. Whisk one-third of the egg white mixture into batter. Gently but thoroughly fold in the remaining egg-white mixture with rubber spatula

3.    Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minute. Let cool upside down (over a bottle or tube pan – feet) 1hour

4.    Make the berries and cream: while cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let it sit, stirring occasionally, 1hour. Just before assembling, beat and confectioners’ sugar until medium peaks form

5.    Slide a paring knife around the edges of tube and side of pan; release cake. Cut horizontally into 3 layers with serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices. Spread half whipped cream over berries, and then top with middle cake layer. Refrigerate cake 1hour. Sprinkle with confectioners’ sugar and serve with berries