Strawberry Butterfly Cake
Strawberry Butterfly Cake
1 cup cake flour
5 eggs, separated
1/8 teaspoon salt
1 cup sugar
1 teaspoon grated lemon rind
1 1/2 Tablespoons lemon juice
1 pint fresh strawberries
6 Tablespoons sugar
2 1/2 cups whipped nonfat dry milk.
Sift flour and measure. Sift twice again.
Beat egg whites until frothy. Sprinkle salt over the top and continue beating until stiff, but not dry.
Gradually beat in sugar, sprinkling about two Tablespoons at a time.
Beat egg yolks until thick and lemon-colored. Add lemon rind and juice. continue beating until very thick. Gently fold in beaten egg whites.
Gradually fold in flour, sifting about 1/4 cup at a time over the surface. Turn into an ungreased tube pan about nine inches in diameter.
Bake in a moderate oven, 325 degrees, about one hour.
Remove from pan. About one inch from the edge of the cake, cut out a cone shaped piece, two inches deep. cut cone-shaped piece into. combine washed and hulled strawberries with two Tablespoons sugar. Mix well and turn half of strawberries into cake shell.
Add remaining sugar to whipped nonfat dry milk. Top strawberries with half of whipped nonfat dry milk. Add remaining strawberries.
Arrange cake segments over strawberry mixture to resemble butterfly wings. Top with remaining whipped mixture. Garnish with additional strawberries if desired.
1 cup cake flour
5 eggs, separated
1/8 teaspoon salt
1 cup sugar
1 teaspoon grated lemon rind
1 1/2 Tablespoons lemon juice
1 pint fresh strawberries
6 Tablespoons sugar
2 1/2 cups whipped nonfat dry milk.
Sift flour and measure. Sift twice again.
Beat egg whites until frothy. Sprinkle salt over the top and continue beating until stiff, but not dry.
Gradually beat in sugar, sprinkling about two Tablespoons at a time.
Beat egg yolks until thick and lemon-colored. Add lemon rind and juice. continue beating until very thick. Gently fold in beaten egg whites.
Gradually fold in flour, sifting about 1/4 cup at a time over the surface. Turn into an ungreased tube pan about nine inches in diameter.
Bake in a moderate oven, 325 degrees, about one hour.
Remove from pan. About one inch from the edge of the cake, cut out a cone shaped piece, two inches deep. cut cone-shaped piece into. combine washed and hulled strawberries with two Tablespoons sugar. Mix well and turn half of strawberries into cake shell.
Add remaining sugar to whipped nonfat dry milk. Top strawberries with half of whipped nonfat dry milk. Add remaining strawberries.
Arrange cake segments over strawberry mixture to resemble butterfly wings. Top with remaining whipped mixture. Garnish with additional strawberries if desired.
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