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Title: Strawberry-Rhubarb Layer Cake
Categories: Dessert Cake Fruit
Yield: 4 Servings

1 1/2cSifted cake flour
1tsBaking powder
1/2tsBaking soda
1/4tsSalt
2lgEggs, separated
3/4cNonfat plain yogurt
1cSugar
2tbCanola oil
2tsVanilla extract
1lgEgg white

FILLING: 1 1/4 cups diced fresh rhubarb 1/4 cup plus 1 tablespoon sugar 1 tsp cornstarch 1 pinch salt 1 pinch ground cloves 3/4 cup diced fresh strawberries

FROSTING: 12 ounces reduced-fat cream cheese, softened 1/2 cup confectioners' sugar 1 1/2 tsp vanilla extract Strawberries (for garnish)

CAKE: Preheat the oven to 350F. Lightly oil a 9-inch springform pan or coat it with nonstick spray. Line the bottom of the pan with parchment paper.

Whisk the flour, baking powder, baking soda and salt together in a large bowl. Set aside. Whisk the 2 egg yolks together with the yogurt, 1/2 cup of sugar, the oil and vanilla in a medium bowl. Beat the 3 egg whites in a clean bowl with an electric mixer at medium-high speed until soft peaks form. Gradually sprinkle in the remaining 1/2 cup of sugar, beating until stiff and glossy.

Make a well in the dry ingredients and fold in the yogurt mixture with a whisk until just blended. Whisk about 1/4 of the beaten egg whites into the batter. Fold in the remaining whites, using a rubber spatula. Scrape the batter into the prepared pan and smooth the top. Tap the pan on th ecounter to release any air bubbles.

Bake the cake for 30 to 40 minutes or until a skewer inserted into the center comes out clean. Cool for 10 minutes on a wire rack. Loosen the sides of the pan and invert the cake onto the rack. Remove the paper and let cool completely.

FILLING: Combine the rhubarb with 1/4 cup of sugar , the cornstarch, salt and cloves in a medium saucepan. Bring to a simmer over medium-low heat, then cover and cook, stirring occasionally, for about 3 minutes or until the rhubarb is tender. Transfer to a bowl and refrigerate until cold. Toss the strawberries with the remaining 2 tablespoons of sugar in a bowl. Let stand at room temperature, stirring occasionally, for about 30 minutes, until juicy. Drain and discard the juice. Stir the strawberries into the rhubarb mixture.

FROSTING: Combine the cream cheese with the confectioners' sugar and vanilla in a mixing bowl. Beat with an electric mixer until smooth and creamy.

ASSEMBLY: Slice the cake horizontally into 2 layers. Place the top layer cut-side up on a platter and spread with the strawberry-rhubarb filling. Top with the remaining layer.

Not more then 2 hours before serving, spread the frosting over the top and sides of the cake. Garnish with strawberries.

Makes 12 servings.

Per serving: 255 Calories; 8 g Fat (3.5 g Saturated Fat); 6 g Protein; 41 g Carbohydrates; 1 g Fiber; 295 mg Sodium; 46 mg Cholesterol.

[Party Cakes; Marie Piraino] [Eating Well; May/June 1998]

Posted by Fred Peters.

CAKE:

From: Fred Peters Date: 08-04-98 (12:15) The Once And Future Legend (1) Cooking

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