Ingredients
- 1½ cups flour
- 1 cup sugar
- 2 tsp baking powder
- ¾ tsp salt
- ⅓ cup vegetable oil
- 4 large eggs, separated
- 1½ tsp vanilla
- 1½ tsp lemon juice
- ¼ tsp cream of tartar
- 2 quarts strawberries
- ¼ cup strawberry jelly, melted
Make it step by step
- Heat oven to 325°F.
- Coat the bottoms of 2 round cake pans with cooking spray.
- Line with wax paper, coat paper.
- In a bowl, whisk first 4 ingredients.
- In 2nd bowl, whisk oil, egg yolks, ½ cup cold water, vanilla and lemon juice.
- Let sit 3 minutes then stir oil mixture into flour mixture until blended. Set aside.
- In bowl, beat egg whites and cream of tartar until foamy then beat until stiff peaks form.
- Fold one third of the whites into flour mixture, then fold in remaining whites.
- Divide batter between pans.
- Bake 30 minutes or until done.
- Invert cakes from pans.
- Remove wax paper, return to right side up.
- Slice one of the cake layers in half, repeat with second layer.
- Slice 6 cups of the berries and toss in a bowl with 2 tbsp jelly.
- Place one cake layer on pedestal.
- Top with 1½ cups of the filling.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.