Strawberry Kiwi Cake: an easy all-time family favorite fruity dessert. Moist with layers of fresh strawberries, kiwis and sour cream frosting.
Preheat the oven to a 350°F. Line bottoms of three 9” nonstick springform pans with parchment paper; oil or spray sides, wipe edges with a paper towel. Set aside.
MAKE SPONGE CAKE LAYERS: Into a large bowl, separate 5 eggs and add the egg yolks to the bowl. (refrigerate egg whites for other baking). Add 8 full eggs and 1 cup sugar. Using mixer, beat on high speed for 8-10 minutes until eggs are light in color, thick and fluffy. Sift 1 cup all-purpose flour into the fluffy egg mixture one third at a time. Fold with a hand whisk (works the best) with each addition just until incorporated. Scrape from the bottom making sure no streaks of flour remain. (Do not over-mix or you will deflate the batter).
Divide batter evenly into 3 pans or 1 straight into springform pan and the remaining 2 portions in separate bowls. Bake 1 pan at a time for 15 minutes until wooden toothpick inserted in center comes out clean. As soon as one layer finished baking, bake another. Do not let the batter sit for too long.
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