Ingredients for Fresh Oj And Strawberry Cream Cake
- All Purpose Flour
- 1 3/4 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Vegetable Oil
- Eggs
- Orange, Zest Of
- 1/2 cup freshly squeezed orange juice
- 1 teaspoon cream of tartar
- Whipping Cream
- 1/2 cup powdered sugar
- 1 cup strawberry puree (from about 1 pound fresh strawberries)
- 2 cups fresh strawberries, sliced
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How to Make Fresh Oj And Strawberry Cream Cake
- Preheat oven to 325°F (160°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Add oil, egg yolks, orange zest, and orange juice; whisk until smooth.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Do not overbeat.
- Gently fold about 1/3 of the yolk mixture into the egg whites. Then fold the egg white mixture into the remaining yolk mixture. Be gentle to avoid deflating the egg whites.
- Divide batter evenly between prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, make the whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, and strawberry puree until stiff peaks form.
- Once cakes are completely cool, level tops if necessary. Spread half of the whipped cream between the cake layers.
- Top with sliced fresh strawberries.
- Add remaining whipped cream to top of cake.
- In a small bowl, gently mix fresh strawberries with apricot jam. Spoon this mixture over the top of the whipped cream for decoration.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
147g
Fat
67g
Carbs
19g
