Post by Admin on Jul 15, 2005 4:04:02 GMT 10
Strawberry-Orange Whipped Cream Cake
This four-layer cake, dressed with orange-accented whipped cream and whole
strawberries, makes an impressive dessert for any occasion.
To ensure that the cake layers rise as high as possible, take care when folding in the beaten egg whites.
Over folding can cause the whites to deflate, leading to thinner layers.
CAKE
2 3/4 cups cake flour
2 teaspoons baking powder
1 /2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
2 teaspoons grated orange peel
I teaspoon vanilla extract
1 1/2 cups whole milk
6 egg whites
FILLING AND TOPPING
11/2 pints (3 cups) strawberries, sliced (about 2 cups)
1/3 cup plus 1 tablespoon sugar, divided
3 1/2 cups heavy whipping cream
1 tablespoon orange-flavored liqueur or orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
12 whole strawberries
Heat oven to 350°F.
Spray bottom and sides of 2 (9x2-inch) round pans with nonstick cooking spray. Line bottoms of pans with parchment paper.
Spray parchment; sprinkle with flour.
In medium bowl, stir together cake flour, baking powder and salt.
In large bowl, beat butter, 2 cups sugar and 2 teaspoons orange peel at medium
speed 5 minutes or until light, creamy and fluffy.
Beat in 1 teaspoon vanilla until combined.
At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture.
In another large bowl, beat egg whites at medium speed 1 to 3 minutes or
until soft peaks form.
Stir one-fourth of the beaten egg whites into batter.
Carefully fold in remaining egg whites.
Divide batter evenly between pans.
Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Invert cakes onto wire rack; remove parchment.
Cool completely.
In small bowl, stir together strawberries and 1 tablespoon of the sugar; let stand 30 minutes.
Drain any accumulated juices from strawberries.
In another large bowl, beat cream, remaining sugar, orange juice, 2 teaspoons orange peel and 1 teaspoon vanilla at medium-high speed until firm but not stiff peaks form.
Reserve 3 cups of the whipped cream to frost cake.
Gently fold sliced strawberries into remaining whipped cream.
Cut cake layers in half horizontally.
Place 1 cake layer, bottom side down, on platter.
Spread with about 1 'A cups of the whipped cream with strawberries.
Repeat with second and third cake layers.
Top with fourth layer, top side up.
Spread reserved whipped cream over top and sides of cake.
(Cake can be made to this point up to I day ahead.)
Arrange whole strawberries over top before serving.
Cover and store in refrigerator.
12 servings
This four-layer cake, dressed with orange-accented whipped cream and whole
strawberries, makes an impressive dessert for any occasion.
To ensure that the cake layers rise as high as possible, take care when folding in the beaten egg whites.
Over folding can cause the whites to deflate, leading to thinner layers.
CAKE
2 3/4 cups cake flour
2 teaspoons baking powder
1 /2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
2 teaspoons grated orange peel
I teaspoon vanilla extract
1 1/2 cups whole milk
6 egg whites
FILLING AND TOPPING
11/2 pints (3 cups) strawberries, sliced (about 2 cups)
1/3 cup plus 1 tablespoon sugar, divided
3 1/2 cups heavy whipping cream
1 tablespoon orange-flavored liqueur or orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
12 whole strawberries
Heat oven to 350°F.
Spray bottom and sides of 2 (9x2-inch) round pans with nonstick cooking spray. Line bottoms of pans with parchment paper.
Spray parchment; sprinkle with flour.
In medium bowl, stir together cake flour, baking powder and salt.
In large bowl, beat butter, 2 cups sugar and 2 teaspoons orange peel at medium
speed 5 minutes or until light, creamy and fluffy.
Beat in 1 teaspoon vanilla until combined.
At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture.
In another large bowl, beat egg whites at medium speed 1 to 3 minutes or
until soft peaks form.
Stir one-fourth of the beaten egg whites into batter.
Carefully fold in remaining egg whites.
Divide batter evenly between pans.
Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Invert cakes onto wire rack; remove parchment.
Cool completely.
In small bowl, stir together strawberries and 1 tablespoon of the sugar; let stand 30 minutes.
Drain any accumulated juices from strawberries.
In another large bowl, beat cream, remaining sugar, orange juice, 2 teaspoons orange peel and 1 teaspoon vanilla at medium-high speed until firm but not stiff peaks form.
Reserve 3 cups of the whipped cream to frost cake.
Gently fold sliced strawberries into remaining whipped cream.
Cut cake layers in half horizontally.
Place 1 cake layer, bottom side down, on platter.
Spread with about 1 'A cups of the whipped cream with strawberries.
Repeat with second and third cake layers.
Top with fourth layer, top side up.
Spread reserved whipped cream over top and sides of cake.
(Cake can be made to this point up to I day ahead.)
Arrange whole strawberries over top before serving.
Cover and store in refrigerator.
12 servings