Recipe by Lennie
This recipe is from Canadian Living magazine, posted in response to a request from a Zaar member who had lost her copy.
Top Review by ~Leslie~
This was a lovely cake, light and fluffy and delicious! I made it for our annual Canada Day celebration barbeque. My only problem was trying to make the maple leaf....I am severely challenged artistically lol! I ended up having 2 red stripes and a sort of blobby looking maple leaf in the center! My friends were kind enough to say it looked like a leaf though. Next time I will make some sort of template of a leaf. I am sure my DH could have made it look fine but he was busy. It tasted fantastic anyway, and it was already dug into before I could come back outside with the camera! Well written, easy to follow recipe. Thanks for a winner Lennie!
- 1 1⁄2 cups cake-and-pastry flour
- 1⁄4 teaspoon salt
- 5 eggs, separated
- 1 pinch cream of tartar
- 1 1⁄2 cups granulated sugar
- 3⁄4 teaspoon finely grated orange rind
- 1⁄3 cup orange juice
Filling and decoration
- 8 cups strawberries
- 3 cups whipping cream
- 1⁄4 cup icing sugar
- 1 teaspoon vanilla or 2 tablespoons orange liqueur
Directions See How It's Made
- First, make the cake.
- Preheat oven to 350F; have ready an ungreased 13x9 oblong pan.
- Using a flour sifter, sift together flour and salt, then return to sifter and set aside.
- In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form.
- Gradually add half of the sugar to the whites, beating until stiff glossy peaks form.
- In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice.
- Fold this into the egg whites.
- Sift flour, a third at a time, over the egg mixture, gently folding in each addition.
- Place this batter into the 13x9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch.
- Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months).
- When ready, make the filling and decoration.
- Hull and slice about one-quarter of the strawberries.
- Whip the cream; stir icing sugar and vanilla into whipped cream.
- Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray.
- Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries.
- Carefully put the top layer, cut side down, over the berries.
- Spread remaining cream over top and sides.
- Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre.
- Use any remaining berries as a garnish around the sides of the cake.