EVA BONE'S SOUR-CREAM POUNDCAKE WITH STRAWBERRIES

Eva Bone's Sour-Cream Poundcake With Strawberries image

Provided by Molly O'Neill

Categories dessert

Time 2h

Yield 16 servings

Number Of Ingredients 11

Ingredients

1 cup unsalted butter
3 cups sugar, plus more for sweetening the strawberries
6 large eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 quarts strawberries, hulled and thinly sliced
Sweetened whipped cream for serving

Steps:

Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 93 milligrams, Sugar 6 grams, TransFat 0 grams