Ingredients
- 3 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- ½ cup sifted flour
- 3 tablespoons melted butter or margarine, cooled
- 2 pint baskets fresh California strawberries, stemmed
- ¼ cup powdered sugar
- sweetened whipped cream, for garnish
Make it step by step
- In deep bowl beat eggs with electric mixer at high-speed 1 minute.
- Gradually add sugar and vanilla, and continue to beat until mixture triples in volume and is thick and pale.
- At low speed mix in flour and butter just to blend thoroughly.
- Spoon into greased and floured 6-cup bundt pan or ring mold.
- Bake in 350°F oven 20 to 25 minutes until lightly browned and springy to the touch.
- Cool in pan on rack (cake will fall)
- Loosen with sharp knife and unmold onto serving plate; set aside.
- Halve berries, reserving 10 or 12 whole berries for garnish.
- Toss halved berries with powdered sugar. Chill.
- Prepare Sabayon sauce.
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.