Recipe of the Month
Maple Strawberry Cream Cake
3/4 cup cake and pastry flour
1 tsp baking powder
1/4 tsp salt
3 eggs, separated, at room temperature
3/4 cup granulated sugar
1/2 tsp vanilla
2 tbsp maple syrup
1/3 cup maple syrup, warmed
1/2 454-g pkg strawberries, sliced
maple sugar, optional
· 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.
Cooking tip: Could use an 8 inch round cake pan instead – just add 5 min to baking time.