Strawberry Lemon Vertical cake
This cake will trick everyone with its basic appearance but nothing can beat the interior surprise, a soft and moist song cake and light (not too sweet) whipped cream, and cool down strawberries with pang of lemon this recipe tastes, looks and feels amazing!
Ingredients
For the cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp lemon zest
- 1/2 tsp vanilla
- 2 tbsp Vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Strawberry Sauce:
- 1 cup chopped strawberries
- 3 tbsp lemon juice
For the Whipped cream:
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 1/2 tbsp cornstarch
- 1 tbsp granulated sugar
Instructions
- Prep: Preheat your oven to 350°F or 180°C. Grease and line a 12x17 in baking sheet. Squeeze your lemon.
- Cake: Begin by beating your 4 eggs on high speed for 5 minutes until they are thick. Add in your oil, lemon juice, lemon zest, vanilla and sugar.Beat on low. In a seperate bowl, combine flour, salt and baking powder. Sift in the dry ingredients into the wets and mix just until combined. Please do not overbeat. Spread onto your baking sheet and bake for 10-12 minutes until slightly bubbly and baked well, yet moist.
- Prep your decor: Once you take out your cake let it sit for 5 minutes. After that, roll it and let it fully cool. While it cools: In a sauce pan combine 1 cup of strawberries with 3 tbsp of lemon juice. Heat on medium heat until it becomes a sauce. Let the sauce cool. In a seperate bowl, combine sugars, heavy cream and corn starch. Whip on low-high spead until stiff peaks form.
- Decorate: Unroll your cake and cut it into equal strips (about 3.5 inches). Spread whipped cream and top with sauce. Then, roll your srtips and combine (as shown in the video above). Chill, then decorate as desired. After decorating, chill for 1-3 more hours.
- Enjoy! Stays fresh for 1-5 days. Frosting wilts after 1-3 days.
Notes
Please watch the video to help you visualize it