Maple-strawberry cream cake
This is certainly a one-size fits all dessert: with ingredients like maple syrup, fresh whipped cream and strawberries, it's a hard dessert not to like.
cake and pastry
, separated, at room temperature
FOR MAPLE WHIPPED CREAM
1/2 454-g pkg
PREHEAT oven to 350F and have an ungreased 9-in. tube pan with a removable bottom ready. Whisk flour with baking powder and salt. Place egg whites in a large bowl and yolks in a medium bowl. Beat egg whites, using an electric mixer on medium speed, until soft peaks form when beaters are lifted, about 2 min. Gradually add half of sugar, beating until stiff glossy peaks form, about 2 more min. Beat yolks with remaining sugar on medium-high until very thick and pale yellow, about 5 min. Stir in vanilla. Gently fold egg-yolk mixture into egg-white mixture. Gradually fold in flour mixture until just combined. Spoon into pan.
BAKE in centre of oven until cake springs back when pressed lightly, about 20 min. Remove and set pan upside down on a cooling rack until completely cool, about 1 hour. Run a knife around cake to release from pan. Slice cake in half horizontally.
WHIP cream with 2 tbsp maple syrup until firm peaks form when beaters are lifted. Brush both pieces of cake with 1/3 cup warmed syrup. Spread cut side with half of whipped cream, then top with half the berries. Top with remaining cake, cream and berries. Sprinkle with maple sugar.
Nutrition (per serving)
- 3 g,
- 33 g,
- 10 g,
- 1 g,
- 116 mg.
Cooking tip: Use an 8 inch round cake pan instead – just add 5 min to baking time.