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Add a photoServings: 4
Ingredients
- 2/3 c. sifted cake flour (not self-rising)
- 1 1/2 teaspoon baking pwdr
- 1/4 c. sugar
- 1 teaspoon grated orange or possibly lemon rind
- 4 large eggs, separated
- 1/8 teaspoon salt
- 1 env. whipped topping mix
- 1/2 c. cool skim lowfat milk
- 1/4 c. reduced sugar strawberry spread
- 1/3 c. sugar
- 2 T dark corn syrup
- 3 T water
- 2 egg whites
Directions
- 1. Grease 3 (8" x 1 1/2") round non-stick layer cake pans. Line bottoms with foil. Grease foil.2. Prepare Cake: Sift flour and baking pwdr onto wax paper. Put together sugar and rind on second sheet of wax paper. Beat yolks and sugar mix in small bowl on high speed 7 min. Beat in flour mix; mix will be very thick and sticky.
- 3. Beat whites and salt in clean bowl with clean beaters till soft peaks form. Stir one-third of whites into yolk mix; mix in remaining whites. Divide batter evenly among prepared pans.
- 4. Bake in preheated hot oven, 400 degrees, for 5 min or possibly till cake pulls away from side of pan and springs back when lightly touched. Loosen cakes around edges with knife. Invert cakes onto racks. Peel off foil. Cool completely.
- 5. Prepare Filling: Prepare the whipped topping mix following package directions, using the skim lowfat milk instead of whole lowfat milk. Mix in the strawberry spread. Chill mix for 10 min to hard up, if necessary.
- 6. Set one cake layer on cake plate. Spread with half the filling; top with second layer. Spread with remaining filling; stack on third layer. Chill for 1 hour before frosting.
- 7. Prepare Frosting: Put together sugar, corn syrup and water in very small, heavy saucepan. Reserve.
- 8. Beat egg whites in small bowl till hard peaks form. Bring corn syrup mix to boiling. Continue boiling, without stirring, till mix registers 242 degrees on candy thermometer. With mixer running, very slowly pour hot syrup in thin stream into beaten whites, beating constantly. Continue beating on high speed till stiff, glossy peaks form. Frost cake and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 56 | 18% |
| Total Fat 6.29g | 8% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 209mg | 70% |
| Sodium 636mg | 27% |
| Potassium 149mg | 4% |
| Total Carbs 53.78g | 14% |
| Dietary Fiber 0.4g | 1% |
| Sugars 34.26g | 23% |
| Protein 9.38g | 15% |
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