Strawberry-Marshmallow Cake

BY: Elinor Klivans
1


Marshmallow-like seven-minute frosting forms billows of topping over this beautiful strawberry-filled layer cake. Orange juice and peel in the cake and frosting provide a lovely complement to the strawberries. Once frosted, the cake is best served that day, but the cake layers can be baked a day ahead.

CAKE
1/2 cup whole milk
1/2 cup orange juice
3 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract

FROSTING
1 1/4 cups plus 1 tablespoon sugar, divided
1/3 cup water
3 egg whites
1/4 teaspoon cream of tartar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 lb. strawberries (about 4 cups), sliced
12 whole strawberries, halved or whole

1 Heat oven to 350°F. Spray 2 (9x2-inch) round baking pans with cooking spray. Line bottom of pans with parchment paper; spray paper.

2 Combine milk and orange juice in small bowl. Whisk flour, baking powder and salt in medium bowl.

3 Beat butter and 2 cups sugar in large bowl at medium speed 2 minutes or until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in 2 teaspoons vanilla.

4 At low speed, beat in flour mixture in 3 parts alternately with orange juice mixture, beginning and ending with flour mixture. Divide batter between pans.

5 Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Invert cakes onto wire rack; remove parchment. Turn cakes top-side up; cool completely. (Cake can be made 1 day ahead. Cover and store at room temperature.)

6 Beat 1 1/4 cups of the sugar, water, egg whites and cream of tartar in large heatproof bowl at high speed 1 minute or until egg whites are foamy and opaque. Place bowl over saucepan of barely simmering water (bowl should not touch water); beat at high speed 7 minutes or until soft peaks form and temperature reaches 165°F.

7 Remove bowl from saucepan. Add orange peel and 1 teaspoon vanilla; beat at high speed 2 minutes or until slightly cool and thickened.

8 Combine sliced strawberries and remaining 1 tablespoon sugar in large bowl; let stand 15 minutes.

9 Slice cake layers in half horizontally. Spoon one-third of the strawberry mixture, including juice, over bottom layer; top with second layer and one-third strawberry mixture. Spread 1 cup of the frosting over strawberry mixture; top with third layer and remaining strawberry mixture. Top with fourth layer. Spread remaining frosting over sides and top of cake, swirling to decorate. Garnish with strawberries. Store in refrigerator.

12 servings

PER SERVING: 535 calories, 18 g total fat (10.5 g saturated fat), 6.5 g protein, 88 g carbohydrate, 110 mg cholesterol, 175 mg sodium, 1.5 g fiber