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Time needed: 1 hour and 30 minutes.
Makes: 8 slices
5 pieces eggs, room temperature
1 teaspoon Vanilla Extract
¾ cup caster sugar
1/3 cup milk
2 tablespoons vegetable oil
1 cup all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon baking powder
21/2 cups whipping cream, chilled
1/2 cup powdered sugar
About 8 fresh strawberries
In a medium-size bowl sift together flour, cornstarch, baking powder and set aside.
In a large bowl place eggs, sugar, and vanilla and start mixing at medium-low speed until start foamy. Increase the speed to medium-high and mix until become very pale, thick, and at least triple the volume (be patient and mix for at least 15 minutes). Add milk and oil and mix just until combined.
Mix half of the dry ingredients into the egg mixture at low-medium speed just until fully incorporated. Add remaining half and mix until just combined, don’t overmix or the mixture will deflate. Pour the cake mixture into the cake pan. (don’t forget to coat the cake pan with butter)
Bake in a preheated oven at 170 degrees Celsius for about 15 minutes or until a toothpick comes out clean. Let cool. Slice the cake into two even layers.
Slice in medium-thin slices about 7-8 fresh strawberries and place the slices between two kitchen papers to absorb the strawberry water. Set aside.
In a large chilled bowl (chill the bowl in the freezer for about 15 minutes) place whipping cream and mix until soft peaks. Add powdered sugar and mix until medium-stiff peaks.
Place a thick layer of cream on top of the first half of the cake, followed by a layer of strawberry pieces. Top with the other cake half.
Cover the entire cake with more cream. Decorate with more piped cream and strawberries.