Project Dessert

Started going Through a 200 page dessert book 1-at-a-time daily until i got to #80 and the recipes were getting horrible so #100-#200 will be desserts i find that look interesting to make...enjoy!


Price to make: $11.23

Yield: Bundt cake

Time: Prep – 20 minutes, Cook – 55 minutes


9 eggs, separated

1 cup sugar

1 cup flour

1/3 cup orange juice

1 vanilla sugar

1 tsp baking powder



16oz whip topping

4 Tbsp confection sugar

1 box fresh strawberries

  • Whip egg whites and 1/2 cup sugar until stiff.
  • Add rest of ingredients.
  • Add flour and sugar slowly, mixing well.
  • Pour into greased bundt pan and bake at 350 for 55 minutes.
  • Remove from oven and turn cake upside down for 2 hours.
  • When cool, slice cake in half.
  • Top one half of cake with whip topping and sliced strawberries, and then place other half of cake on top.
  • Dust with confection sugar.
  • Alternatively, use some whip topping to cream outside of cake, and place 2 or 3 sliced strawberries on top for garnish.

Tips: After whipping the egg whites set aside that bowl and mix everything else in a different bowl. Then combine both together mixing with a spatula in a folding motion so as not to deflate the egg whites but make sure they are incorporated well. 16oz whip topping was a little to much for me I would say 12oz is fine. After cutting cake in half spread whip cream on the bottom half. Slice the strawberries and spread around. Put top half back on and spread whip cream around whole cake to cover every surface and the cake should not be seen at all. Use the rest of sliced strawberries on top. It does not need the confection sugar as it is already plenty sweet. Pretty decent and fluffy cake!


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