Heavenly Strawberry Cream Cake
For the cake:
- 2 3/4 cups cake flour sifted
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 4 egg whites
- 1 1/2 cup sugar
- 3/4 cup butter or margarine
- 1 cup plus 2 Tbsp milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the custard:
- 1/2 cup sugar
- 2 tablespoons Tbsp flour
- dash of salt
- 1/4 cup milk
- 2 egg yolks
- 1 cup milk
- 2 tablespoons butter
- 4 cups or 1 quart strawberries
- 1 1/2 cup heavy cream whipped and sweetened to taste
For the cake:
Preheat oven to 350 degrees F.
Sift flour with baking powder and salt.
Beat egg whites until foamy. Gradually add 1/2 cup sugar, beating thoroughly after each addition. Continue beating until mixture forms soft peaks.
Cream butter; gradually add 1 cup sugar; cream until light and fluffy.
Alternately add flour mixture and milk, small amount at a time; beating after each addition until smooth.
Mix in flavoring, fold in egg whites.
Pour in two 9-inch round cake pans that have been lined on bottom with wax paper. Bake for about 30 minutes, or until top springs back when pressed lightly. Cool.
For the custard:
Meanwhile, make custard; combine sugar, flour and salt on top of double boiler.
Combine 1/4 cup milk and egg yolks. Blend into sugar mixture.
Stir in the 1 cup milk and butter; Cook and stir over bubbling water for 6-10 minutes or until thickened.
Remove from hot water; Add vanilla. Cool.
Assemble:
Split cake layers horizontally, making 4 layers.
Slice strawberries, reserving a few whole ones for garnishing.
Fill layers with custard filling, topped with sliced strawberries.
Frost cake with sweetened whipped cream, garnish with reserved whole strawberries. Chill.
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