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Victoria Sponge Cake

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Submitted by: evemarie3627009

 

Lemon and orange zest add flavor to the batter of this tasty cake, then it's topped with strawberries. It's perfect for a holiday celebration.
 

Ingredients

  • 6 large eggs, separated
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 tsp lemon grated lemon zest
  • 1 tsp grated orange zest
  • 1 cup all purpose flour
  • 1/4 cup strawberry jam
  • 1/2 container (8 ounces) coolwhip
  • 2 cups sliced fresh strawberries

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Method

Preheat oven to 350F. Line the bottom of a 10 inch tube pan with waxed paper. In a large mixing bowl, using an electric mixer set on high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, beating until stiff, but not dry, peaks form. In another large bowl, whisk together egg yolks, lemon zest, and orange zest. Fold egg white mixture into egg yolk mixture. Sift flour over batter. Fold in flour until blended. Pour batter into prepared pan. Bake cake until a toothpick inserted near the center comes out clean, about 40 minutes. Invert pan, placing center tube over the neck of a bottle. Cool completely. Invert cake onto a plate. Slice cake in half horizontally. Place 1 cake layer on a serving platter, spread with jam and whipped topping. Top with sliced strawberries and remaining cake layer.

 

Notes:

 

Number of Servings:

 

Submitted by: evemarie3627009 ()

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