Strawberry Cream Cake


For the sponge cake:

For the simple syrup:

For filling and frosting:

Heat oven to 325 degrees. Butter and flour two 9-inch round cake pans. Beat egg whites till stiff but not dry; set aside.

Beat egg yolks with confectioners’ sugar till thick and lemon-colored. Sift flour with cornstarch and baking powder, and beat into egg yolks. Fold whites into yolk mixture.

Divide batter between prepared pans. Bake 40 to 45 minutes. Turn out onto wired racks to cool.

To make syrup, combine water and sugar in a small saucepan; cook over medium heat till sugar is dissolved. Stir in liquor. Set aside.

To make filling, whip cream until thick; gradually fold in sifted confectioners’ sugar. Add vanilla. Whip for a few seconds so sugar is fully incorporated.

To assemble, cut each of the sponge cake layers in half horizontally. Place the first layer on a platter, moisten lightly with the syrup, spread whipped cream on top and cover with strawberries. Place second layer on top and continue in the same manner, finishing with a layer of sponge cake. Frost top and sides with remaining whipped cream mixture. Decorate with the rest of the strawberries. Chill until serving time. Makes 12 servings.

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