Strawberries and Cream Cake

By norsegal8

Ingredients

• FILLING:
• 1 cup (4 or 5 large) eggs, at room temperature
• 1 cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 to 2 cups whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• 1 quart fresh strawberries or other fresh fruits, sliced

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees.

Line the bottoms of two 9-inch round cake pans with parchment paper and coat the paper and the pan with non-stick cooking spray. In the large bowl of an electric mixer, beat the eggs until frothy. Raise the speed to high and add the sugar gradually, beating until very thick and lemon-colored, scraping the sides of the bowl often.

In a separate bowl, stir together the flour and baking powder. Reduce the speed of the electric mixer to low and slowly add the flour mixture to the whipped eggs. Mix until just blended, then add the vanilla.

Pour the batter into the 2 prepared pans, spreading it to the edges. Bake for 25 to 30 minutes, or until the center of the cake bounces back when touched. Remove the cake layers from the oven and cool.

To prepare the filling, whip the cream until stiff peaks form. Add the sugar and vanilla.

Remove the cakes from the pans. Invert one layer on a serving plate so that the flat side is face up.

Spread half the whipped cream on top and cover with a generous layer of thinly sliced fresh strawberries (or other fruit). Place the second layer on top of the fruit so that the flat side is face up. Top the cake with the remaining whipped cream and fruit.

Serve immediately, or refrigerate for up to 2 hours, then serve.