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Category: Recipes
Prep Time: Cook Time: Total Time:
3/4 cup flour
1-1/3 cups sugar, plus 2 tablespoons
10 eggs, separated
1-1/2 teaspoons vanilla
1-1/2 teaspoons cream of tartar
3/4 cup lemon curd
1 pint strawberries, stemmed and sliced
Lightly butter bottom of the 3-quart slow cooker. Cut parchment paper to fit the bottom of the slow cooker and place inside.
DO NOT GREASE THE SIDE OF SLOW COOKER.
Sift the flour and the sugar together and set aside.
Using a hand mixer, whip the egg yolks on high speed for 3 to 5 minutes or until thick and pale ribbons form from beater. Set aside.
Beat egg whites until foamy and add cream of tartar and 2 tablespoons sugar until thick, glossy, and holds a peak but is not dry.
Pour egg yolks on top of the egg whites and carefully fold in by hand, maintaining as much volume as possible.
Sprinkle in 1/3 of the flour mixture and continue to fold in and incorporate.
Fold in additional flour in thirds until fully incorporated. Do not over mix.
Spread batter over the bottom of the slow cooker and cook on HIGH for 2 hours.
Remove stoneware from slow cooker and place on highest shelf possible of a preheated 325°F oven.
Cook until center is cooked and top is golden brown. Let cool.
Loosen sides of cake from stoneware and invert.
Horizontally cut cake in half, spread top, and bottom center with lemon curd.
Place sliced strawberries on top of bottom and place top of cake on top of bottom.
Frost sides with buttercream and then top with buttercream.
Garnish with edible flowers or fresh strawberries around edge of cake.
Keep refrigerated.
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Fancy Slow Cooker Cake (LemonStrawberry)
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Category: Recipes
Prep Time: Cook Time: Total Time:
3/4 cup flour
1-1/3 cups sugar, plus 2 tablespoons
10 eggs, separated
1-1/2 teaspoons vanilla
1-1/2 teaspoons cream of tartar
3/4 cup lemon curd
1 pint strawberries, stemmed and sliced
Lightly butter bottom of the 3-quart slow cooker. Cut parchment paper to fit the bottom of the slow cooker and place inside.
DO NOT GREASE THE SIDE OF SLOW COOKER.
Sift the flour and the sugar together and set aside.
Using a hand mixer, whip the egg yolks on high speed for 3 to 5 minutes or until thick and pale ribbons form from beater. Set aside.
Beat egg whites until foamy and add cream of tartar and 2 tablespoons sugar until thick, glossy, and holds a peak but is not dry.
Pour egg yolks on top of the egg whites and carefully fold in by hand, maintaining as much volume as possible.
Sprinkle in 1/3 of the flour mixture and continue to fold in and incorporate.
Fold in additional flour in thirds until fully incorporated. Do not over mix.
Spread batter over the bottom of the slow cooker and cook on HIGH for 2 hours.
Remove stoneware from slow cooker and place on highest shelf possible of a preheated 325°F oven.
Cook until center is cooked and top is golden brown. Let cool.
Loosen sides of cake from stoneware and invert.
Horizontally cut cake in half, spread top, and bottom center with lemon curd.
Place sliced strawberries on top of bottom and place top of cake on top of bottom.
Frost sides with buttercream and then top with buttercream.
Garnish with edible flowers or fresh strawberries around edge of cake.
Keep refrigerated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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