Ingredients: |
Ingredients: 6 eggs, separated
½ tsp. cream of tartar
1½ c. sugar, divided
1½ c. flour, sifted
½ tsp. salt
1 tsp. double acting baking powder
⅔ c. orange juice
3 or 4 containers of strawberries, cut into uniform ⅛" slices
2 pts. whipping cream
up tp ½ c. sugar( optional)
a sprig of mint for decorating (optional)
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Directions: |
Directions:Preheat the oven to 325º. Separate the eggs and place the yolks in a medium bowl, and the whites in a large bowl. Beat the egg whites with a hand mixer. When the whites start to stiffen, add the cream of tartar, then ½ c. of the sugar. Keep beating the egg whites until peaks are stiff. Whisk the egg yolks by hand and then add the orange juice, flour, salt, baking powder, and 1 cup of the sugar. When completely mixed together and there are no lumps, take the egg yolk mix and fold into the egg white mix by hand. When completely blended, pour into two, greased 12" cake pans. Bake for approximately 35 minutes, but check after 25 min. Once the cake tops turn golden brown they should be done, but test the center of the cake with a toothpick and make sure it comes out clean. Let the cakes cool for about 10 minutes on a rack on the counter. Then remove the cake from the pan. To loosen, move a knife around the edge of the pan then place a plate over the top and turn it upside down. Tap on the bottom of the pan if needed to loosen more. Cool completely.
Use cakes as is to create a large 2 layer cake. If you want 2 smaller, 2 layer cakes, cut each cake in half horizontally. If you have enough filling you might be able to create a 4 layer cake.
At any time during this process, cut the strawberries into about ⅛" uniform slices. Keep a few whole for decorating the cake. Keep covered and refrigerated.
When the cakes have cooled completely, pour the whipping cream into a large bowl and whip/beat with an electric mixer until peaks get stiff. If using, gradually mix in up to ½ c. sugar to taste. If made ahead, keep refrigerated!
Place the strawberries in a single layer over the bottom cake layer(s), then cover the strawberries with whipped cream. Place the top cake layer on top of that. Again, top the cake with a single layer of strawberries and whipped cream. Be careful not to get strawberry juice on the whipped cream because you will then spread the whipped cream evenly over the top and sides of the cake. Decorate the top if desired. Refrigerate for an hour or so before serving. Keep refrigerated! |
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