Strawberry and Lemon Shortcake
Strawberry and Lemon Shortcake
Ingredients
- 1 ¼ cups (190 g) unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 eggs, separated
- ½ tsp cream of tartar
- 1 ½ cups (315 g) sugar
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) water
- 2 tbsp (30 ml) lemon juice
- Zest of 2 lemons
- 1 lemon, scrubbed clean
- ½ cup (125 ml) water
- ½ cup (105 g) sugar
- 4 cups (540 g) fresh strawberries, quartered
- 6 tbsp (50 g) icing sugar
- 1 vanilla bean, split in half and scraped
- 2 cups (500 ml) 35% heavy cream
Instructions
- With the rack in the lowest position, preheat the oven to 325°F (170°C).
- In a bowl, whisk together the flour, baking powder and salt.
- In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add half the sugar (¾ cup/160 g) while beating until stiff peaks form. Set aside.
- In a large bowl, whisk the remaining sugar (¾ cup) with the oil, water, lemon juice and zest and the egg yolks. Stir in the dry ingredients.
- Stir a quarter of the meringue into the batter. With a spatula, gently fold in the remaining meringue. Pour into a 10-inch (25 cm) ungreased angel food cake pan.
- Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Immediately flip the pan over and let cool upside down for 3 hours. Run a thin knife blade or a large offset spatula around the cake and unmould.
Strawberry and Lemon Shortcake