from the cookbook tonight so you may view the gorgeous finished product.
Strawberry Silhouette Cake
(p. 206 in BH&G RECIPES FROM PRIZEWINNING COOKS as contributed by Priscilla Yee of Concord, Calif. This show-stopping strawberry-and-whipped-cream-filled cake is delicious proof of Priscilla's prizewinning culinary reputation.)
3 egg yolks
1 cup sugar, divided
1 teaspoon finely shredded lemon peel
2 Tablespoons lemon juice
1/2 cup sifted cake flour
3 egg whites
6 cups whole strawberries
1 envelope unflavored gelatin
2-1/2 cups heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon vanilla extract
Strawberry leaves
Beat yolks for 1 minute. Gradually add 1/2 sugar. Beat 5 minutes or until thick. Add lemon peel & juice. Beat until combined. Gradually add flour, beating until combined.
In a separate clean bowl, beat egg whites until stiff peaks form. Fold one-fourth of the beaten whites into yolk mixture. Gently fold yolk mixture into remaining whites just until combined. Spread evenly in an ungreased 9-inch springform pan. Bake in a preheated 350-degree oven for 20 to 25 minutes or until top springs back when lightly touched. Invert on wire rack to cool.
Reserve 4 berries for garnish. Crush 1-1/4 cups of the remaining berries. Stir in remaining sugar. Set aside. Combine gelatin and 1/4 cup cold water. Let stand 5 minutes. Cook and stir on low heat until gelatin is dissolved. Stir in crushed berries. Remove from heat. Cool.
Meanwhile, cut around sides of pan to loosen cake. Remove pan sides. Cut between bottom of cake and pan. Remove pan bottom. Cut cake in half horizontally. Wash and reassemble springform pan. Beat 1 cup whipping cream until stiff peaks form. Fold into cooled gelatin mixture. Chill until mixture mounds when spooned.
Place bottom cake layer in pan, cut side up. Arrange remaining berries, pointed ends up, evenly atop. Spread gelatin mixture evenly over berries. Top with second cake layer, cut side down. Cover. Chill several hours or until gelatin mixture is firm. Cut around sides of cake to loosen. Remove pan sides and bottom. Place on a serving plate. Beat the remaining whipped cream in a chilled bowl, using chilled beaters, until soft peaks form and then add and beat in powdered sugar and vanilla until stiff peaks form. Frost top and sides of cake. Garnish with reserved berries and strawberry leaves. Makes 8 to 10 servings.
http://s56.photobucket.com/user/Finer_Kitchens/media/wigs/scan0003.jpg?sort=3&o=0
Strawberry Silhouette Cake
(p. 206 in BH&G RECIPES FROM PRIZEWINNING COOKS as contributed by Priscilla Yee of Concord, Calif. This show-stopping strawberry-and-whipped-cream-filled cake is delicious proof of Priscilla's prizewinning culinary reputation.)
3 egg yolks
1 cup sugar, divided
1 teaspoon finely shredded lemon peel
2 Tablespoons lemon juice
1/2 cup sifted cake flour
3 egg whites
6 cups whole strawberries
1 envelope unflavored gelatin
2-1/2 cups heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon vanilla extract
Strawberry leaves
Beat yolks for 1 minute. Gradually add 1/2 sugar. Beat 5 minutes or until thick. Add lemon peel & juice. Beat until combined. Gradually add flour, beating until combined.
In a separate clean bowl, beat egg whites until stiff peaks form. Fold one-fourth of the beaten whites into yolk mixture. Gently fold yolk mixture into remaining whites just until combined. Spread evenly in an ungreased 9-inch springform pan. Bake in a preheated 350-degree oven for 20 to 25 minutes or until top springs back when lightly touched. Invert on wire rack to cool.
Reserve 4 berries for garnish. Crush 1-1/4 cups of the remaining berries. Stir in remaining sugar. Set aside. Combine gelatin and 1/4 cup cold water. Let stand 5 minutes. Cook and stir on low heat until gelatin is dissolved. Stir in crushed berries. Remove from heat. Cool.
Meanwhile, cut around sides of pan to loosen cake. Remove pan sides. Cut between bottom of cake and pan. Remove pan bottom. Cut cake in half horizontally. Wash and reassemble springform pan. Beat 1 cup whipping cream until stiff peaks form. Fold into cooled gelatin mixture. Chill until mixture mounds when spooned.
Place bottom cake layer in pan, cut side up. Arrange remaining berries, pointed ends up, evenly atop. Spread gelatin mixture evenly over berries. Top with second cake layer, cut side down. Cover. Chill several hours or until gelatin mixture is firm. Cut around sides of cake to loosen. Remove pan sides and bottom. Place on a serving plate. Beat the remaining whipped cream in a chilled bowl, using chilled beaters, until soft peaks form and then add and beat in powdered sugar and vanilla until stiff peaks form. Frost top and sides of cake. Garnish with reserved berries and strawberry leaves. Makes 8 to 10 servings.
http://s56.photobucket.com/user/Finer_Kitchens/media/wigs/scan0003.jpg?sort=3&o=0
