The Official Key Ingredient Blog

The Official Key Ingredient Blog
Adapted from keyingredient.com
The Official Key Ingredient Blog

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Ingredients

  • 2

    cups sifted cake flour

  • 2 1/2

    teaspoons baking powder

  • 1/2

    teaspoon table salt

  • 1 1/4

    cups sugar, divided

  • 1/2

    cup canola oil

  • 1/4

    cup fresh lemon juice

  • 4

    large egg yolks

  • 8

    large egg whites

  • 1

    teaspoon cream of tartar

  • Strawberry Jam Filling:

  • 4

    cups mashed fresh strawberries

  • 2 1/2

    cups sugar

  • 1

    (3-oz.) package strawberry-flavored gelatin

  • (

  • 1

    . Stir together strawberries and sugar in a large saucepan; let stand 30 minutes.

  • 2

    . Bring strawberry mixture to a boil over medium heat; boil 5 minutes. Remove from heat, and stir in gelatin until dissolved; cool completely (about 1 hour). Cover and chill 8 hours.)

  • Strawberry Frosting:

  • 1

    tablespoon strawberry-flavored gelatin

  • 2

    tablespoons boiling water $

  • 1

    cup whipping cream

  • 1/4

    cup sugar $

  • 1

    (8-oz.) container sour cream

  • (

  • 1

    . Stir together first 2 ingredients in a small bowl; cool completely (about 20 minutes).

  • 2

    . Beat whipping cream and gelatin mixture at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Stir in sour cream, 1/4 cup at a time, stirring just until blended after each addition.)

Directions

Directions 1. Preheat oven to 350°. Stir together first 3 ingredients and 1 cup sugar in a large bowl. Make a well in center of mixture; add oil, next 2 ingredients, and 1/4 cup water. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth. 2. Beat egg whites and cream of tartar at medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon batter into 6 greased and floured 8-inch round cake pans. 3. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). 4. Spread filling between cake layers, leaving a 1/4-inch border around edges (about 2/3 cup between each layer). Cover cake with plastic wrap, and chill 8 to 24 hours. Spread Strawberry Frosting on top and sides of cake. Chill 2 hours before serving.

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