Ingredients
Scale
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 120 g granulated sugar (divided into 100g and 20g)
- 5 large egg yolks
- 60 g milk
- 50 g oil
- 1 teaspoon vanilla extract
- 100 g cake flour
- 1 teaspoon baking powder
- 400 g heavy cream (cold)
- 40 g powdered sugar
- 6 large strawberries (diced, plus more whole or halved strawberries for decoration)
Instructions
- Preheat the oven to 160°C (320°F). Grease and line two 6-inch cake pans with parchment paper.
- In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 100g sugar, beating until stiff peaks form.
- In another bowl, whisk together egg yolks, milk, oil, and vanilla extract until well combined.
- Sift together cake flour, baking powder, and remaining sugar in a separate bowl.
- Combine dry ingredients with the egg yolk mixture until smooth. Gently fold in one-third of the whipped egg whites, followed by the rest until no white streaks remain.
- Divide batter into prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- Beat cold heavy cream until thickened; add powdered sugar and vanilla and beat until stiff peaks form.
- Assemble cakes by layering whipped cream and diced strawberries between each layer and on top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 290
- Sugar: 18g
- Sodium: 55mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 85mg
Keywords: Ensure all ingredients are at room temperature for better mixing. You can substitute strawberries with other berries like raspberries or blueberries for variety.