Strawberry and Jelly Layered Cake
Ingredients
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 small pinch salt
- 5 large eggs
- 1 1/4 cups fine grain sugar
- 1 teaspoon liquid vanilla
- 1 teaspoon fine orange zest
- 1 basket chopped strawberries
- 2 large packets strawberry jelly
Preparation
Set the rack in the middle of the oven and preheat the oven to 180°C.
Prepare a tube pan by greasing it with butter using a brush and sprinkling some flour to coat the bottom and sides. Set aside.
On a piece of parchment paper or in a deep bowl, sift the flour, baking powder, and salt.
In the mixer bowl, place the eggs, sugar, vanilla, and orange zest. Attach the whisk attachment and mix on medium speed for 10 to 12 minutes.
Remove the bowl from the mixer. Add the flour and gently fold it in with a wide plastic spatula until fully incorporated. Pour the batter into the pan.
Bake for 25 minutes. Test doneness with a wooden skewer; it should come out clean.
Remove from the oven, place on a wire rack, and cool for a few minutes. Then invert onto the rack and let cool completely.
Wash the pan used for baking.
Spread half the strawberries in the bottom of the pan.
In a medium saucepan, place 2 cups water and heat over medium heat until hot. Add the jelly and stir with a whisk until dissolved and clear. Add 1 cup cold water.
Add half a cup of the jelly mixture over the strawberries in the pan and refrigerate until set.
Place the cake on top of the jelly layer in the pan. Pour the remaining jelly over the cake and refrigerate for several hours or overnight until set.
Remove from the fridge, invert onto a serving plate, garnish with the remaining strawberries, and serve.
