Strawberry Cake
Description
This cake isn't just gorgeous, it is delicious as well. There are four layers of strawberry goodness and all topped with a seven minute frosting that is just beautiful.
Ingredients
Cake:
½ c. milk
½ c. freshly squeezed orange juice
3 c. cake flour
2 t. baking powder
⅛ t. salt
1 c. butter, softened
2 c. sugar
4 eggs
2 t. vanilla extract
Frosting:
1¼ c. plus 1 T. sugar, divided
⅓ c. water
3 egg whites
¼ t. cream of tartar
2 t. grated orange peel
1 t. vanilla extract
1 lb. strawberries, sliced
whole strawberries, halved or whole for garnish
Directions
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Preheat oven to 350 degrees. Spray two 9 x 2 inch round baking pans with non-stick cooking spray; line the bottom of pans with parchment paper; spray paper with non-stick cooking spray.
Wash and hull the strawberries. Slice, leaving some whole for garnish.
Combine milk and orange juice in small bowl.
Whisk flour, baking powder and salt in medium bowl.
Mix butter and sugar in large bowl at medium speed 2 minutes or until smooth and creamy. Add eggs one at a time, beating well after each; add vanilla.
Beating slowly, beat in flour mixture in 3 parts alternately with orange juice mixture, beginning and ending with flour mixture. Divide batter evenly between the pans.
Bake 30- 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes.
Remove cakes from pans; remove parchment paper. Turn cakes top-side up; cool completely.
(Cake could be made a day ahead. Cover and store at room temperature.)
Frosting:
Beat 1¼ c. sugar, water, egg whites and cream of tartar in a large heatproof bowl at high speed 1 minute or until egg whites are foamy and opaque. Place bowl over saucepan of barely simmering water (bowl should not touch water); beat at high speed 7 minutes or until soft peaks form. Remove bowl from the saucepan. Add orange peel and vanilla; beat at high speed 2 minutes or until slightly cool and thickened.
Combine sliced strawberries and remaining sugar in a large bowl; let stand 15 minutes.
Slice cake layers in half horizontally. Spoon one-third of the strawberry mixture, including the juice, over the bottom layer; top with second layer and one-third strawberry mixture. Spread 1 c. frosting over strawberry mixture; top with third layer and remaining strawberry mixture. Top with fourth layer.
Spread remaining frosting over the top and sides of the cake, swirling to decorate.
Garnish with strawberries. Store in refrigerator.