Tuesday, February 11 2014, 01:32 PM MST
As Aired on February 11, 2014
Recipe Courtesy Chef Bryan Woolley
1 yellow spongecake (recipe below)
4 cups sliced strawberries
1/2 cup sugar
2 cups heavy cream
1/2 cup powdered sugar
1/2 tsp raspberry extract
1.Place the sliced yellow spongecake on a plate and set aside.
2.Place the strawberries in a large bowl and sprinkle with sugar. Mix together and set aside.
3.Pour the cream in a large bowl and whip to firm peaks. Mix in the powdered sugar and raspberry extract.
4.Spoon some of the strawberries over the yellow cake and top with a dollop of whipped cream. Serve and Enjoy!
1 cup sugar
1/4 cup water
1 tsp lemon extract
1 cup cake flour
1/2 tsp cream of tartar
pinch of salt
1.Separate the eggs and set aside.
2.Add the egg yolks to a large bowl and whip to ribbon stage. Mix in the sugar, lemon extract, and flour.
3.In a separate bowl whisk the egg whites until foamy. Add the cream of tartar and the salt. Continue whisking until egg whites are at stiff peaks.
4.Fold the egg whites into the egg yolk mixture.
5.Spoon the batter into a angel food cake pan and bake at 350 degree’s for about 45 minutes or until fully cooked through. Baking times will vary so adjust accordingly.
6.Remove from the oven, cool and remove the cake from the pan.