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Preheat oven to 350F.
Coat an 8" round cake pan with cooking spray. Dust with flour.
3/4 cup sifted whole grain pastry flour
3/4 cup sifted oat flour
1 tbsp. baking powder
3 large egg whites, at room temperature
8 tbsp. butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large egg yolks
3/4 cup 2% milk, at room temperature
1 tsp. vanilla extract
1/4 cup strawberry all-fruit preserves, melted
1 1/2 cups reduced fat whipped topping
1 pint strawberries, sliced
10 servings
In a small bowl, mix the pastry flour, oat flour, and baking powder.
Place the egg whites in a large bowl.
Using an electric mixer on high speed, beat until stiff peaks form.
In another large bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes, or until creamy.
Add the egg yolks, one at a time, and beat for 4 minutes, or until fluffy.
Beat in 1/3 of the flour mixture and 1/2 of the milk.
Repeat, beginning and ending with the flour.
Beat in the vanilla.
Gently fold 1/3 of the egg whites into the yolk mixture.
Fold in the remaining whites until no streaks of white remain.
Pour into the prepared pan.
Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
Cool on a rack for 10 minutes.
Remove from the pan and place on the rack to cool completely.
To serve, split the cooled cake horizontally into 2 layers.
Spread half of the preserves over the bottom layer.
Cover with 1/2 of the whipped topping and 1/2 of the strawberries.
Top with the remaining layer and coat with the remaining preserves and whipped topping.
Arrange the remaining strawberries over the top.
Coat an 8" round cake pan with cooking spray. Dust with flour.
3/4 cup sifted whole grain pastry flour
3/4 cup sifted oat flour
1 tbsp. baking powder
3 large egg whites, at room temperature
8 tbsp. butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large egg yolks
3/4 cup 2% milk, at room temperature
1 tsp. vanilla extract
1/4 cup strawberry all-fruit preserves, melted
1 1/2 cups reduced fat whipped topping
1 pint strawberries, sliced
10 servings
In a small bowl, mix the pastry flour, oat flour, and baking powder.
Place the egg whites in a large bowl.
Using an electric mixer on high speed, beat until stiff peaks form.
In another large bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes, or until creamy.
Add the egg yolks, one at a time, and beat for 4 minutes, or until fluffy.
Beat in 1/3 of the flour mixture and 1/2 of the milk.
Repeat, beginning and ending with the flour.
Beat in the vanilla.
Gently fold 1/3 of the egg whites into the yolk mixture.
Fold in the remaining whites until no streaks of white remain.
Pour into the prepared pan.
Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
Cool on a rack for 10 minutes.
Remove from the pan and place on the rack to cool completely.
To serve, split the cooled cake horizontally into 2 layers.
Spread half of the preserves over the bottom layer.
Cover with 1/2 of the whipped topping and 1/2 of the strawberries.
Top with the remaining layer and coat with the remaining preserves and whipped topping.
Arrange the remaining strawberries over the top.
