-
1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
-
2
In another bowl, beat egg yolks until slightly thickened. Gradually
-
3
add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk
-
4
mixture.
-
5
Beat egg whites on medium speed until soft peaks form. Gradually add
-
6
remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.
-
7
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at
-
8
325u00b0 for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
-
9
In a large bowl, beat cream until it begins to thicken. Add the
-
10
confectioners' sugar and vanilla; beat until stiff peaks form.
-
11
Run a knife around sides and center tube of pan; remove cake.
-
12
Cut into three horizontal layers. Place one layer on a serving plate;
-
13
top with some of the whipped cream and sliced strawberries. Repeat.
-
14
Top with remaining cake layer; spread remaining whipped cream over
-
15
top and sides of cake. Arrange remaining sliced berries on sides of
-
16
cake.
-
17
Cut whole berries in half; arrange on cake top.
-
18
Store in the refrigerator..
