Side Pannel
Easy delicious strawberry cake
Easy delicious strawberry cake
- Recipe Submitted by ADMIN on 11/12/2015
Category: Cakes
Ingredients List
- 2 cups cake flour
- 1 1/2 tsp baking powder
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup water
- 1 Tbsp pure vanilla extract
- 4 large eggs, separated
- 3/4 tsp kosher salt
- 1/4 tsp cream of tartar
- Whipped Cream:
- 1 1/2 cup heavy cream, cold
- 1 1/2 tsp vanilla paste (or pure vanilla extract)
- 1/4 cup confectioners' sugar/powdered sugar, sifted
- Strawberry Filling:
- 3 cups strawberries, hulled and sliced thin
Directions
Preheat oven to 350 degrees F. Line two 8-inch cake rounds with parchment paper. Set aside.
In a medium bowl, whisk together cake flour, baking powder and 1/2 cup of granulated sugar.
In a larger bowl, whisk together vegetable oil, water, vanilla, egg yolks, and salt.
Add dry mixture in three additions to wet mixture. Fold to combine.
In the bowl of a stand mixer, combine egg whites and cream of tartar. Using a whisk attachment, mix on low speed until mixture is foamy. Increase speed to medium and slowly add remaining sugar, 1 Tbsp at a time. Once all sugar has been added, increase speed and continue to mix until mixture is stiff peaks.
Add egg white mixture to cake batter in three additions. Fold to combine.
Divide the batter evenly between the prepared pans. Bake for 18-20 minutes until tops of cake are lightly golden brown and a toothpick inserted in center of cake comes out clean. Let cool in pan for 5-10 minutes Run mini offset spatula around the edges of the cake pan to loosen cake before unmolding. Let cake cool on wire racks.
Whipped Cream:
In the bowl of a stand mixer fitted with a whisk attachment, add cold heavy cream and vanilla. Whip on medium speed until it begins to thicken. Add confectioners' sugar and continue to whip to almost stiff peaks.
Assembly:
If necessary, level out the two cake layers. Spread about half of whipped cream over bottom layer of cake. Arrange sliced half of sliced strawberries on top and dollop a small amount of whipped cream (to allow second cake to adhere better). Place second cake layer on top. Add remaining whipped cream and sliced strawberries. Let chill in the fridge until ready to serve. Let sit at room temperature for 10-15 minutes before serving to allow cake to soften.
In a medium bowl, whisk together cake flour, baking powder and 1/2 cup of granulated sugar.
In a larger bowl, whisk together vegetable oil, water, vanilla, egg yolks, and salt.
Add dry mixture in three additions to wet mixture. Fold to combine.
In the bowl of a stand mixer, combine egg whites and cream of tartar. Using a whisk attachment, mix on low speed until mixture is foamy. Increase speed to medium and slowly add remaining sugar, 1 Tbsp at a time. Once all sugar has been added, increase speed and continue to mix until mixture is stiff peaks.
Add egg white mixture to cake batter in three additions. Fold to combine.
Divide the batter evenly between the prepared pans. Bake for 18-20 minutes until tops of cake are lightly golden brown and a toothpick inserted in center of cake comes out clean. Let cool in pan for 5-10 minutes Run mini offset spatula around the edges of the cake pan to loosen cake before unmolding. Let cake cool on wire racks.
Whipped Cream:
In the bowl of a stand mixer fitted with a whisk attachment, add cold heavy cream and vanilla. Whip on medium speed until it begins to thicken. Add confectioners' sugar and continue to whip to almost stiff peaks.
Assembly:
If necessary, level out the two cake layers. Spread about half of whipped cream over bottom layer of cake. Arrange sliced half of sliced strawberries on top and dollop a small amount of whipped cream (to allow second cake to adhere better). Place second cake layer on top. Add remaining whipped cream and sliced strawberries. Let chill in the fridge until ready to serve. Let sit at room temperature for 10-15 minutes before serving to allow cake to soften.
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