WHITE ZUCCHINI CAKE WITH ROASTED STRAWBERRY SAUCE
The sauce also is fabulous spooned over vanilla ice cream, pancakes or waffles.
Cake
Preheat oven to 350°F. Coat a 9-inch Bundt pan with cooking spray.
In a large bowl, beat ½ cup (1 stick) unsalted butter ,at room temperature; 2/3 cup
granulated sugar ;and½tsp
vanilla extract on medium speed 30 seconds, then mix on high 2–4 minutes, until light and
fluffy. Add 4 large egg whites,
at room temperature; beat on medium until just incorporated.
In a medium bowl, sift together 2 cups sifted all-purpose flour, 2 Tbsp cornstarch , 1 Tbsp baking powder and ¼ tsp kosher
salt. Add about one-third flour
mixture to butter mixture; beat on low to combine. Gradually beat in 1/3 cup whole milk,
another third flour mixture, then
1/3 cup whole milk and remaining
flour mixture. Continue beat
ing on low until just combined. Fold in 1 small zucchini, peeled
and finely shredded, undrained
(about 1 cup), by hand.
Scrape batter into prepared pan. Bake 25–30 minutes or until a toothpick inserted into center comes out with a few crumbs but no wet batter clinging to it. (Do not overbake.) Cool cake in pan 15 minutes, then invert it onto a large serving plate.
Sauce
Preheat oven to 400°F.
Arrange 2 cups sliced fresh strawberries in a single layer on a parchment-lined sheet pan. Drizzle evenly with 2 Tbsp
maple syrup. Sprinkle with ¼ tsp
ground cinnamon. Roast 10–12 minutes or until berries are tender and have begun to release their juices.
In a medium bowl, combine 1 (10-oz) jar strawberry preserves and roasted strawberries. If you prefer a thinner sauce, add up to ½ cup warm water. (Makes about 3 cups.)
To serve, pour strawberry sauce over cake, reserving some for individual slices. Top each slice of cake with a dollop of
whipped cream, if desired, and a drizzle of strawberry sauce.
Serves 8.