Strawberry Shortcake

For the sponge cake:

7 eggs separated

¼ tsp. baking powder

¼ cup oil

1 tsp. pure vanilla extract

1 tsp. grated lemon zest

¼ cup orange juice

1 cup flour

3/4cup sugar

 For the strawberry cream topping:

1 container whipping cream

1 ½ cup fresh or frozen strawberries

Confectioners’ sugar

 Preheat oven to 350 degrees.

Separate the eggs and place in individual mixing bowls.  Using a mixer, beat the egg yolks with the sugar until mixture turns creamy and lemony colored.  Continue beating on low speed and add the baking powder, oil, vanilla extract and grated lemon zest until combined. Add the orange juice, a little at a time, and then the flour. Beat on low speed until just combined.

 Beat the egg whites on high speed until they form stiff peaks.

 Tip: You will know that your eggs whites are stiff when you dip the whisk into the egg whites and slowly pull up; the egg whites will form a peak and stay that way.

 Using a rubber spatula, gently fold the egg white batter into the egg yolk batter until just combined. DO NOT OVERMIX                                                                  

 Divide batter into mini cupcake holders evenly, continuing until batter is used up. Bake 10-12 minutes or until knife comes out clean. Let cakes cool completely before frosting.  

In a food processor or blender, add strawberries and confectioners’ sugar and blend. The amount of confectioners’ sugar you add depends on the sweetness of the strawberries you use.  With a mixer, whip the cream until stiff.  Add the strawberry mixture and mix until the cream turns a light pink. If the cream becomes too liquidy, add more confectioners’ sugar.  The starch in the sugar helps absorb the liquid.

 To prepare the cupcakes, using a pastry bag fitted with star tip or a knife, frost top and decorate with fresh strawberries.