Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup strawberry puree
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Special equipment needed:
- Stand mixer or hand mixer
- 9-inch springform pan
- Parchment paper
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of the springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg yolks and sugar together until pale and fluffy, about 3-4 minutes.
4. Add the oil, strawberry puree, water, and vanilla extract to the egg yolk mixture. Mix until well combined.
5. Gradually add the flour mixture to the egg yolk mixture and mix until just combined.
6. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
7. Gently fold the egg whites into the cake batter until no white streaks remain.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Remove the cake from the pan and let it cool completely on a wire rack.
12. Once the cake is completely cool, prepare the strawberry foam by whipping 1 cup of heavy cream until stiff peaks form. Fold in 1/2 cup of strawberry puree.
13. Cut the cake into slices and pipe the strawberry foam on top of each slice using a pastry bag with a star tip.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 3g
Cholesterol: 100mg
Sodium: 120mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- You can use any type of fruit puree instead of strawberry puree.
- You can use butter instead of vegetable oil.
Variations:
- You can add chopped strawberries to the cake batter for extra texture.
- You can add lemon zest to the cake batter for a citrusy flavor.
- You can use a different type of frosting instead of strawberry foam.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a serrated knife to cut the cake for a clean cut.
- Chill the pastry bag and the strawberry foam in the refrigerator before piping for better results.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can microwave the cake for a few seconds to warm it up before serving.
Presentation ideas:
Serve the cake on a cake stand and decorate it with fresh strawberries.
Garnishes:
Fresh strawberries, mint leaves
Pairings:
Champagne, sparkling wine
Suggested side dishes:
Mixed fruit salad, green salad
Troubleshooting advice:
- If the cake sinks in the middle, it may be undercooked. Bake it for a few more minutes.
- If the cake is too dry, it may be overcooked. Check it earlier next time.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
Foam cakes originated in the 19th century and were popularized by French pastry chefs.
Flavor profiles:
Sweet, fruity, light
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Japanese