Tunnel of berries cake

Yield: 12 Servings

Measure Ingredient
6 \N Eggs; separated
¾ cup Water
½ cup Vegetable oil
1½ teaspoon Vanilla; divided
2¼ cup Cake flour
2 cups Sugar; divided
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
¾ teaspoon Salt
¼ teaspoon Cream of tartar
4 cups Fresh whole strawberries; divided
2½ cup Whipping cream

In a small bowl, combine the egg yolks, water, oil and 1 tsp of vanilla; set aside. In a mixing bowl, combine flour, 1 cup sugar, baking powder, cinnamon and salt. Gradually add egg yolk mixture, beating just until smooth. In another mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Fold into batter. Pour into an ungreased 10-inch tube pan. cut through batter with a knife. Bake at 325° for 60-70 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert cake; cool completely. Remove from pan. Slice off the top ½.inch of the cake; set aside. With a knife, cut a tunnel about 1½-in. deep in top of cake, leaving a ¾-inch shell. Remove cake from tunnel and save for another use. chop half of the strawberries; set aside. In a mixing bowl, beat whipping cream until soft peaks form.

Gradually add the remaining sugar and vanilla, beating until stiff peaks form. Combine 1 ½ cups cream mixture and chopped berries; fill the tunnel. Replace the cake top. Frost cake with the remaining cream mixture.

Refrigerate. Just before serving, cut the remaining strawberries in half and use as a garnish.

Recipe by: Country Woman - May/June 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on May 16, 1998

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