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A beautifully light dessert to make on a spring day. Delightfully light white cake with a strawberry swirl

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Prep Time: 2 Hours Cook Time: 1 Hour Total Time: 4 Hours Servings: 12-16

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Ingredients:

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White Cake:

• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1 and 1/3 cup all-purpose flour
• 1 cup sugar
• 1/3 cup oil (olive oil, vegetable oil, or canola oil)
• 1 tsp vanilla extract
• 1/2 cup milk
• 3 large egg whites

Strawberry Swirl Sauce:

• 1 ct Strawberries (Washed and chopped)
• 1/4 cup sugar
• Juice of half a lemon

Strawberry Icing:

• 1 half ct of strawberries(Washed and chopped)
• Juice of half a lemon

Stabilized Whipped Cream :

• 1.5 cups Heavy Whipping Cream
• 1/4 cup powdered sugar
• 1 tsp Powdered gelatin
  

Instructions:

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Strawberry Sauce:

1. In a saucepan, combine the strawberries, sugar, and lemon juice. Heat over medium heat until the strawberries break down and the mixture is simmering.
2. Remove from heat and place the saucepan in a ice bath. Mixing constantly to cool the mixture.

White Cake:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
2. In a bowl, sift together the baking powder, salt, and flour.
3. In another bowl, cream together the sugar, oil, and vanilla extract. Alternate adding the milk and flour mixture, mixing until just combined.
4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
5. Add Strawberry sauce to the cake batter and gently fold until you have a nice swirl (Do not overmix, as the sauce will fully incorporate into the batter.)
6. Place cake in preheated oven and cook for 55-60 minutes, or until a toothpick test comes out clean.
7. Let cool in pan for at least an hour. Then flip the cake out onto a cooling rack.

Strawberry Icing:

1. Place strawberries in small saucepan and heat until a simmer and the strawberries are broken down.
2. Remove from heat and strain with a sieve into a small bowl, so you end up with a smooth sauce.
3. In large bowl add your icing sugar, and then add the strawberry mixture. Whisk until thick and smooth.
4. Set aside.

Stabilized Whipped Cream:

1. In a stand mixer or with a hand beater, Add the heavy whipping cream, sugar, and vanilla.
2. Mix until the cream has started to thicken and before soft peaks.
3. In a small bowl, add water and gelatin and let bloom for 5 minutes.
4. Warm gelatin mixture in the microwave for about 10 seconds so mixture is a liquid again.
5. With your mixer on low, slowly stream in your liquified gelatin. Then gradually increase speed to high and whip until stiff peaks form.
6. Set aside

Assembly & Garnish

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1. Place cake on a serving platter of your choice
2. .Gently drizzle your icing along the middle and letting it drip down the sides, let gravity do the work. Add a little, or alot!
3. Wash and half about five strawberries without removing the stem, wash about 10 blueberries.
4. Carefully slice along the longitude of the lemon. Peeling the skin in about 2in long slices. Cut sides to square them, and then slice each end on an angle to produce a Rhombus shape. Then gently twist them into fancy ribbons.
5. Place fruit carefully as pictured, or put your spin on it!
6. Gently dollop about 1 tablespoon of your whipped cream around your berries!
7. Enjoy!

Feel free to adjust the recipe according to your preferences and equipment availability. Enjoy your baking adventure!

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