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Cuisinart DLC-5 7-Cup Capacity Food...

STRAWBERRY SHORTCAKE

serves: 8

For the cake:
1 recipe SPONGE CAKE
For the filling:
2 cups heavy cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla pudding
1 cup strawberry jam, melted and strained
2 cups strawberries, sliced (wild strawberries are also very good)
Filling:
Slice cake into three layers.
Whip the cream with icing sugar and vanilla pudding.Spoon into a pastry bag fitted with a star tube.
Spread the warm strawberry jam over cakes.
Top with sliced strawberries and whipped cream.
Stack layers together.
Decorate top with berries and cream. can also use raspberries for shortcake

SPONGE CAKE
1 tablespoon sweet butter
1 tablespoon all purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
4 egg yolks
3/4 cup all purpose flour sifted

Preheat oven to 350 degrees.
Brush an 8-inch springform cake pan with the butter and dust with flour.
With an electric mixer, whisk the egg whites with the cream of tartar, slowly adding the sugar, and continue to beat until stiff.
With a spatula, fold in the egg yolks, then gradually incorporate the sifted flour mixture.
Pour the batter into the cake mold and bake for 15 to 18 minutes. Remove from heat when done and unmold on a pastry rack to cool.

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