成份:
- 6个鸡蛋，分开
- 一杯半糖，分成两份
- 3汤匙柠檬汁
- 3汤匙植物油
- 2汤匙水
- 1¾杯面粉
- 半茶匙盐
- 16盎司盒装重鲜奶油(如果你想装饰的话可以多放一些)
- 半杯糖粉
- 半茶匙香草精
- 5杯切片的新鲜草莓
产品说明:
- Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. (这可以帮助他们更好地振作起来.)
- 将烤箱预热到325度. 在另一个碗中，将蛋黄搅拌至稍微变稠. 逐渐加入3 / 4杯糖，搅拌至浓稠，呈柠檬色. 加入柠檬汁，油. 和水. 将面粉和盐混合，加入蛋黄混合物中.
- 用中速将蛋清打至软峰状. 逐渐加入剩余的(3 / 4杯)糖, 每次一汤匙, 打到有光泽的峰状. 将四分之一的蛋白加入蛋黄混合物中. 然后将整个蛋黄混合物加入剩余的蛋清中，轻轻搅拌. (在搅拌机的最低速度下只有几秒钟.)
- Gently spoon into an ungreased 20” tube pan; smooth the top. 在325度的温度下烤35-45分钟，或者直到蛋糕轻触时弹起. 顶部会变成漂亮的棕色. Immediately invert the pan; cool completely.
搅拌好的糖霜:
- Tip: Put your mixing bowl in the fridge to chill; this helps the cream to whip up better.
- 在一个大碗里，搅拌浓奶油，直到它开始变稠. Add the confectioners’ sugar and vanilla; beat until stiff peaks form.
- Run a knife around the sides and center of the pan; remove the cake. 分成三个水平层.
- Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. 重复. Top with the remaining cake layer; spread remaining whipped cream over the top and sides of the cake. 在蛋糕的侧面和顶部摆放浆果.
保持冷藏.
