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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is a simple cake to make, the strawberries and whipped topping make it light and flavorful, without being too heavy after a meal. Ingredients:
1-1/2 cups sifted cake flour |
1 cup granulated sugar, divided |
1/4 teaspoon baking soda |
4 large eggs, separated |
1/2 cup water |
1/3 cup canola oil |
1 tablespoon fresh lemon juice |
2 egg whites |
1/2 teaspoon cream of tartar |
1 container (16 ounces) light frozen whipped topping, thawed |
4 cups sliced strawberries |
Directions:
1. Preheat oven to 325. F
2. In a medium bowl, combine flour, 1/4 cup of sugar, and baking soda.
3. Mix well.
4. In a large bowl, using an electric mixer set on medium speed, beat egg yolks, water, oil, and lemon juice. At low speed, beat in flour mixture until smooth.
5. Using clean beaters, beat egg whites at high speed until foamy. Beat in cream of tartar until soft peaks form. Beat in remaining sugar until stiff, but not dry, peaks form. Fold beaten egg whites into flour mixture. Pour batter into an ungreased 10-inch tube pan.
6. Bake until top is golden, about 50 minutes. Invert pan and place center over neck of a bottle. Cool completely. Turn cake out onto a large plate.
7. Split cake into 3 layers. Place one layer on a serving plate; spread with 1/3 of topping and 1/3 of strawberries. Repeat with second layer. Spread remaining topping over cake. Garnish with remaining strawberries.
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