{In case you're wondering, that means "Everyone to the table to eat!" in Italian}

Wednesday, March 10, 2010

Strawberry Shortcake

Fluffy Chiffon Cake + Real Whipped Cream + Fresh Strawberries=

Strawberry Shortcake (YUM!)

1 layer chiffon cake (recipe makes two, freeze the other for another time)
1 lb. fresh strawberries
1 cup whipping cream

Slice strawberries and sprinkle with sugar (how much depends on how sweet your strawberries are). Store in fridge while you bake the cake (recipe below). Using an electric mixer, whip the cream, adding about 2-3 tablespoons of sugar. After cake has cooled, cut the cake into 8 wedges. Top with berries, any extra juice, and whipped cream. Enjoy!

Chiffon Cake
(slightly adapted from Smitten Kitchen)
2 cups sifted flour
1 1/2 cups sugar, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
5 large egg yolks at room temperature
8 large egg whites at room temperature
1/2 teaspoon cream of tartar

1. Make cake layers: Preheat the oven to 325°F. Have two 9-inch round cake pans ready, bottom lined with wax or parchment paper that has been lightly sprayed with cooking spray, but otherwise ungreased.
2. Sift the flour, 1 1/4 cups sugar, baking powder and salt together twice into a large bowl.
3. In another bowl, beat the yolks, water, oil, zest and vanilla on high speed until smooth. Stir into the flour mixture until smooth. In another large bowl, or the bowl of your stand mixer, beat the egg whites with the cream of tartar until soft peaks are formed. Add the remaining 1/4 cup sugar, and beat on high speed until the peaks are stiff but not dry.
4. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Do so gently, only until the egg whites are no longer visible. Overdoing it will deflate the egg whites, and yield a denser, shorter cake.
5. Scrape the batter into the two prepared pans and spread evenly. Bake them until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean about 30 minutes.
6. Let cakes cool on a cooling rack for at least an hour. When completely cool, run a knife around the sides to release, then flip out onto a plate (or your hand, if you’re daring) and then another plate.

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