6 Eggs; separated
3/4 c Water
1/2 c Vegetable oil
1 1/2 ts Vanilla; divided
2 1/4 c Cake flour
2 c Sugar; divided
1 tb Baking powder
1 ts Ground cinnamon
3/4 ts Salt
1/4 ts Cream of tartar
4 c Fresh whole strawberries;
-divided
2 1/2 c Whipping cream
In a small bowl, combine the egg yolks, water, oil and 1 tsp of vanilla;
set aside. In a mixing bowl, combine flour, 1 cup sugar, baking powder,
cinnamon and salt. Gradually add egg yolk mixture, beating just until
smooth. In another mixing bowl, beat egg whites until foamy. Add cream of
tartar; beat until soft peaks form. Fold into batter. Pour into an
ungreased 10-inch tube pan. cut through batter with a knife. Bake at 325?
for 60-70 minutes or until top springs back when lightly touched and cracks
feel dry. Immediately invert cake; cool completely. Remove from pan. Slice
off the top 1/2.inch of the cake; set aside. With a knife, cut a tunnel
about 1 1/2-in. deep in top of cake, leaving a 3/4-inch shell. Remove cake
from tunnel and save for another use. chop half of the strawberries; set
aside. In a mixing bowl, beat whipping cream until soft peaks form.
Gradually add the remaining sugar and vanilla, beating until stiff peaks
form. Combine 1 1/2 cups cream mixture and chopped berries; fill the
tunnel. Replace the cake top. Frost cake with the remaining cream mixture.
Refrigerate. Just before serving, cut the remaining strawberries in half
and use as a garnish.
Yields
12 Servings