Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the egg yolks with 3/4 cup of granulated sugar until pale and thick. Add the melted butter and vanilla extract, mixing until well combined.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Gently fold the flour mixture into the yolk mixture until just combined. Then, carefully fold in the beaten egg whites in three additions, being careful not to deflate the batter.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream by beating the heavy whipping cream and powdered sugar until stiff peaks form. Refrigerate until ready to use.
- Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then arrange half of the sliced strawberries over the cream. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
Chef's Tips:
• For best results, use room temperature eggs to achieve the perfect sponge texture
• Avoid overmixing when folding in the egg whites to keep the cake light and airy
• Serve with a sprinkle of powdered sugar for an elegant touch
Food Safety:
• Ensure eggs are fresh and stored properly before use
• Refrigerate the finished cake to keep it fresh and safe to eat