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egg yolks sugar milk vanilla all-purpose salt vanilla bean sugar water orange zest orange juice strawberries sugar sour cream cutter
Viewed: 61 - Published at: 3 years agoIngredients
- 4 large egg yolks and 2 large egg whites
- 3/4 cup sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 vanilla bean, halved lengthwise
- 1/3 cup sugar
- 1/3 cup water
- 1 to 1 1/2 tablespoons finely grated fresh orange zest (from 2 oranges)
- 1/4 cup fresh orange juice
- 1 pint strawberries (3/4 lb)
- 1/4 cup chilled heavy cream
- 2 teaspoons sugar
- 2 tablespoons sour cream
- Special equipment: a 3- to 3 1/4-inch round cookie cutter
Method
- Preheat oven to 350F and butter an 8- by 2-inch square metal baking pan.
- Line bottom of pan with parchment or wax paper, then butter paper.
- Dust with flour, knocking out excess.
- Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well.
- Whisk in flour and salt (batter will be thick).
- Beat whites with an electric mixer until they hold soft peaks.
- Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.
- Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.
- Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes.
- Cool cake completely in pan on a rack (cake will shrink from sides of pan).
- When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.
- Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod.
- Add sugar, water, zest, and juice.
- Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.
- Transfer to a bowl and chill 30 minutes.
- Pour syrup through a fine sieve into another bowl and discard solids.
- Gently stir in strawberries and let stand 15 minutes.
- Beat together cream, sugar, and sour cream until mixture just holds stiff peaks.
- Cut 4 rounds from cake with cookie cutter.
- Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates.
- Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake.
- Top rounds with dollops of cream and drizzle with remaining syrup.