Strawberry Sunburst Cake

Name: Strawberry Sunburst Cake
Yield: One 9-inch cake, 12 to 15 servings
Cuisine: American
Ingredients: 1 cup sugar; 1 pint strawberries; ½ cup sugar; 1 tablespoon lemon juice; 1 tablespoon kirsch; 2 tablespoons cornstarch; ⅔ cup water; 2 tablespoons lemon juice; 2 tablespoons kirsch; ¾ cup (about 6 large) egg whites; 2 pints strawberries; 2 recipes Plain Génoise, baked in 9-inch round pans

Preparation info

One 9 inch cake,
12 to 15
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This is an ideal hot-weather cake because it contains neither whipped cream nor buttercream. Also the fruit filling and the meringue covering are light. Make it when strawberries are at their peak.

Ingredients

2 recipes Plain Génoise, baked in 9-inch round pans

Americas
United States
Vegetarian
Cake

Method

Bake and cool the cake layers.
To make the filling, rinse, hull, and slice the 2 pints strawberries. Place a quarter of the berries in a saucepan with the sugar and bring to a boil. In a bowl, combine the lemon juice, kirsch, and cornstarch, and off the heat stir into the strawberry mixture. Return to a boil, stirring, and cook for 2 minutes. Remove from the he