Recipe Summary

12 servings


Ingredient Checklist


Instructions Checklist
  • Beat egg whites (at room temperature) in a large mixing bowl until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating 5 minutes or until stiff peaks form. Set side.

  • Place egg yolks in a large mixing bowl; beat at high speed of electric mixer 6 minutes or until thick and lemon colored. Gradually add remaining sugar, beating constantly until thoroughly blended.

  • Combine potato starch and cake meal. Set aside.

  • Combine orange and lemon rinds and juices. Add to egg yolk mixture alternately with potato starch mixture, beginning and ending with dry mixture. Gently fold in egg white mixture.

  • Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325° for 1 hour and 20 minutes or until cake springs back when lightly touched. Remove from oven; invert pan, and cool completely (about 40 minutes) before removing from pan.

  • Slice cake; line bottom and sides of a 3-quart serving bowl with slices. Pour half of Lemon Curd over cake. Top with sliced strawberries. Spoon remaining Lemon Curd over strawberries. Garnish with whole strawberries and whipped cream.


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