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Strawberry Jam Cake

Source of Recipe


Country Home, May 2000






List of Ingredients



• 3 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 3/4 tsp baking soda
  
• 1/4 tsp salt
  
• 3/4 cup shortening
  
• 2-1/4 cups sugar
  
• 1-1/2 tsp vanilla
  
• 1/4 cup strawberry syrup
  
• 1/4 tsp red food coloring
  
• 6 egg whites
  
• 1-3/4 cups buttermilk
  
• 3/4 cup finely chopped fresh strawberries
  
• 1 cup strawberry jam
  
• *
  
• -- Fluffy Pink Frosting --
  
• 1-1/2 cups sugar
  
• 1/3 cup cold water
  
• 2 egg whites
  
• 1/4 tsp cream of tartar
  
• 1 tsp vanilla
  
• 4 to 5 drops red food coloring
  
• *
  
• Sliced fresh strawberries
  






Instructions



1. Grease and lightly flour three 9-inch round baking pans; set aside. Stir together flour, baking powder, baking soda and salt; set aside.
   
   
2. In a large mixing bowl with an electric mixer on medium to high speed, beat shortening for 30 seconds. Add sugar and vanilla; beat until well combined. Add strawberry syrup and food coloring; beat until combined.
   
   
3. Add egg whites, a few at a time, beating well after each addition. Alternately add dry mixture and buttermilk to beaten mixture, beating on low speed after each addition just until combined. Fold in chopped strawberries. Pour into prepared pans.
   
   
4. Bake in a 350-degree oven for 20 to 25 minutes or until cake tests done. Cool cakes in pans on wire rack for 10 minutes. Remove from pans; cool completely on rack.
   
   
5. For the frosting: In the top of a double boiler, combine sugar, cold water, egg whites and cream of tartar. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, 7 to 10 minutes, or until frosting forms stiff peaks. Remove from heat; add vanilla and 4 to 5 drops red food coloring to tint pink. Heat 2 to 3 minutes more or until it reaches spreading consistency.
   
   
6. To assemble cake: Place 1 cake layer on a serving platter. Spread with 1/2 cup of the jam, spreading to within 1/2 inch of edge. Repeat layering. Top with remaining cake layer. Frost cake with fluffy pink frosting.
   
   
7. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving.
   
   Garnish with sliced strawberries.
   
   Makes 12 servings.