Serves4
- Active time:1 hr
- Start to finish:2 1/2 hr
Strawberries marinated in a vanilla-orange syrup add a new twist to these sponge-cake shortcakes.
June 2001
For Cake
-
4
large egg yolks and 2 large egg whites
-
3/4
cup
sugar
-
2
tablespoons
whole milk
-
1/2
teaspoon
vanilla
-
1/2
cup
all-purpose flour
-
1/4
teaspoon
salt
For strawberries in syrup
-
1
vanilla bean, halved lengthwise
-
1/3
cup
sugar
-
1/3
cup
water
-
1 to 1 1/2
tablespoons
finely grated fresh orange zest (from 2 oranges)
-
1/4
cup
fresh orange juice
-
1
pint
strawberries (3/4 lb), trimmed and quartered
For cream
-
1/4
cup
chilled heavy cream
-
2
teaspoons
sugar
-
2
tablespoons
sour cream
Make cake:
-
Preheat oven to 350°F and butter an 8- by 2-inch square metal baking pan. Line bottom of pan with parchment or wax paper, then butter paper. Dust with flour, knocking out excess.
-
Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well. Whisk in flour and salt (batter will be thick).
-
Beat whites with an electric mixer until they hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.
-
Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.
-
Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack (cake will shrink from sides of pan). When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.
Make strawberries in syrup:
-
Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod. Add sugar, water, zest, and juice. Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.
-
Transfer to a bowl and chill 30 minutes. Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.
Assemble shortcakes:
-
Cut 4 rounds from cake with cookie cutter.
-
Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates. Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake. Top rounds with dollops of cream and drizzle with remaining syrup.
Cooks’ note: Cake may be baked 1 day ahead and kept in an airtight container at room temperature.