Cuisinart Smart Stick HB-155PC Instruction And Recipe Booklet page 27

1. Preheat oven to 350°F. Butter a half-sheet pan (17 x 11 x 1 inches) well and
line the bottom with a piece of parchment paper to fit the pan.
2. Put the milk into a small saucepan over medium low heat. Whisk together
flour, salt and baking powder, using the whisk attachment on low, in a small
bowl.
3. Separate eggs into separate large mixing bowls.
4. While using the whisk, beat whites on low, gradually increasing to medium-
high, until soft peaks form, about 2 minutes; add ¼ cup of sugar and continue
beating for about 3½ to 4 minutes, until whites are stiff and glossy.
5. Still using the whisk, beat yolks on low to medium with remaining sugar and
the vanilla. Beat until the mixture is pale and thick, about 2 minutes. While on
low, carefully add the dry ingredients and warm milk alternately, beginning
and ending with the dry ingredients. Add mixture to yolk mixture, using
low with the whisk attachment until incorporated, scraping bowl with
large rubber spatula between additions. Pulse in the lemon zest. Carefully
fold in egg whites in three additions: use the whisk to incorporate the first
addition and then a large spatula for the subsequent additions. Incorporate
gently but thoroughly so as not to deflate the egg whites.
6. Pour batter into prepared pan. Bake until lightly golden and cake springs back
when touched, about 20 minutes. Allow cake to cool for about 10 minutes
and then invert pan onto a large sheet of parchment paper. Cool completely.
7. While cake is baking, prepare the topping. Toss the strawberries and sugar
together in a small bowl. Reserve.
8. Put the cream, sugar and vanilla into a large mixing bowl. Using the whisk,
whisk the cream on low, gradually increasing to medium, until firm peaks are
achieved, about 2 to 3 minutes.
9. Once cake is completely cool, cut individual circles out of the sheet cake
with a round 4-inch cutter. To prepare individual cakes: top each cake with a
heaping ¼ cup of whipped cream and then top each with ¼ cup of the
macerated strawberries.
Nutritional information per serving (based on 11 shortcakes):
Calories 300 (39% from fat) • carb. 41g • pro. 5g • fat 13g • sat. fat 7g
• chol. 135mg • sod. 130mg • calc. 56mg • fiber 1g
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