Strawberry Walnut Cake

This cake is very light and fluffy. It makes a great desert after a heavy meal because it's not super rich.

4 eggs

1/2 cup sugar

1TBS cocoa powder

3/4 cup flour

1/2 cup finely chopped walnuts

For Filling:

1 pint strawberries

1 1/2 cups heavy cream

What To Do:

1. Grease an 8 inch spring form pan, and then sprinkle first with granulated sugar, then with flour. Preheat oven to 350 degrees. I didn't have a spring form pan in the right size, so I just lined my regular 8 inch round pan with tinfoil so I could lift the cake out when it was done.

2. Beat the eggs and sugar with the cocoa until the mixture is thick and leaves a ribbon of batter behind when you lift the beater. Sift the flour and fold into egg mixture in 3 portions with the walnuts.

3. Turn into prepared pan and bake in the heated oven for 30-45 minutes or until cake springs back when lightly pressed with a fingertip.

4. Turn cake out onto a wire rack to cool. Slice strawberries (reserve a few whole ones for decoration) and sprinkle with some sugar to draw out the juices. Whip the cream until it holds a soft shape(Even though it's not called for in the recipe, I would add some sugar and vanilla extract to the cream to help give it some flavor. Do not add the sugar until the cream has started to thicken or it will not fluff up right). Gently mix in the chopped strawberries.



When the cake is cold, split in three layers. Place the first layer on the serving plate, top with 1/3 of the filling mixture. Repeat with the last two layers of cake and whipped cream. The filling should be really lavish. Garnish with remaining strawberries.