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Ingredients
US|METRIC
12 SERVINGS
- Pillsbury Baking Spray with Flour
- 5 large eggs (at room temperature, separated)
- 1 cup sugar (divided)
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1 1/2 cups Pillsbury BEST All Purpose Flour
- 1 1/2 tsp. baking powder
- 2/3 cup milk
- 2/3 cup Eagle Brand Sweetened Condensed Milk
- 2/3 cup Magnolia® Sweetened Condensed Milk
- 5 oz. PET Evaporated Milk (2/3 cup)
- 12 oz. Smucker's Strawberry Preserves
- 1 cup heavy cream (chilled)
- 2 Tbsp. powdered sugar
- strawberries (fresh sliced, for garnish, optional)
- mint (for garnish, optional)
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Directions
- HEAT oven to 350° F. Spray a 9-inch springform pan with no-stick cooking spray with flour. For Cake: BEAT 5 egg yolks and 3/4 cup sugar in a large mixer bowl with an electric mixer on medium-high speed until almost stiff. Blend in 1/4 cup milk, 1 tsp vanilla, 1 1/2 cups flour and 1 1/2 tsp baking powder. Wash beaters.
- WHIP 5 egg whites in a small mixer bowl on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until firm but not dry. Gently fold egg whites into yolk mixture. Pour batter into prepared pan. Bake 34 to 36 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes.
- LOOSEN edge of cake with a knife before removing cake from pan. Invert cake onto deep serving plate. Using a two-pronged meat fork or skewer, pierce surface of cake several dozen times. In a small bowl, 2/3 cup blend milk, 2/3 cup sweetened condensed milk and 2/3 cup evaporated milk. Slowly pour over cake, allowing it to be absorbed before adding more. Repeat until all the milk is used. Cover cake and refrigerate overnight.
- For filling and topping: CHILL beaters and small mixing bowl in refrigerator for 10 minutes. Cut cake in half horizontally. Remove top, spread bottom layer with strawberry preserves. Replace top of cake. Beat 1 cup cream and 2 Tbs powdered sugar in small bowl at medium-high speed until stiff peaks form. Frost cooled cake. Decorate with sliced strawberries and mint, if desired. Store loosely covered cake in refrigerator.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol130mg43% |
Sodium160mg7% |
Potassium240mg7% |
Protein6g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber<1g3% |
Sugars44g |
Vitamin A10% |
Vitamin C20% |
Calcium20% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Smahn B. 2 years ago
It turned out really well. It's so delicious, even people that don't like cakes loved it.