Cake and more Cake

This Sunday we celebrated my husband's grandpa's 92nd birthday.  His request was a Lady Baltimore cake.  This recipe was somewhat of a challenge to find and make, but I did it.

 The older generation seemed to be in heaven.  I sent pieces home with some of them, including the birthday boy.  We decided not to scare him with 92 candles and only put 10 on, he didn't need any help with blowing the candles out, even though A was standing by waiting to assist.

If you are interested in a recipe for Lady Baltimore, I suggest you venture over to Epicurious.  I was a little intimidated by the frosting, it seemed like it took an hour to whip until cool, but it worked and as I have said before those that tried it loved it.  It is not one of my favorites, but I enjoyed making it for the birthday boy.

On Sunday, I made a second cake for my kiddos and my hubby liked it so much I made it for our hunters' first meal.  Sunday we named it Dave's Yellow Cake but last night when I made it again I entitled it Dave's Mistake Cake.  When I was preparing to make it the first time I sent him to the grocery store for a yellow cake mix and he came home with a lemon mix.  It was yellow and to him that is all that mattered, well it made the cake even more enticing than the yellow mix, so we are keeping it.  Here are some pictures and then I will share the recipe.

Dave's Mistake Cake

1 lemon cake mix
4 eggs, seperated
1 1/3 cup orange juice
1/4 tsp cream of tartar
1 1/2 cup sugar
2 cups whipping cream, chilled
1 1/2 tsp vanilla
1 quart strawberries, sliced

Preheat oven to 350 degrees.  Line 2, 9-in pans with aluminum foil, leaving extra to use later to lift cake out of pans. Grease pans.

Mix orange juice, egg yolks, and cake mix.  Beat on medium speed for 4 minutes.  Pour into pans.

In a large bowl, beat egg whites and cream of tartar on high speed until soft peaks form.  Gradually add one cup of sugar and beat until stiff peaks form.  Gently spread meringue over cake batter and bake for 35-40 minutes.  Meringue should be golden brown.  Cool completely.

To assemble:  lift edges of aluminum foil to remove cakes from pans, gently pull foil away from cakes.  Whip whipping cream, 1/4 sugar, and vanilla until stiff peaks form.  Place one cake on a plate with meringue side up, spread 1/2 of whipped cream on top of meringue. Layer strawberries on top of whipped cream, then place second cake on top and repeat with whipped cream and strawberries.  Enjoy!!!

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