Cake Batter

Cake Batter:

-4 large egg yolks

-1 cup (100 grams) sifted cake flour

-1 teaspoon baking powder

-1/8 teaspoon salt

-1/2 cup (1 stick) (114 grams)  unsalted butter

-1/2 cup (100 grams) granulated white sugar

-1 teaspoon pure vanilla extract

-1/4 cup (60 ml) milk

-Meringue Layer:

-4 large egg whites

-1/4 teaspoon cream of tartar

-1/3 cup (65 grams) granulated white sugar

-1/2 teaspoon pure vanilla extract

Topping:

-1 cup (240 ml) heavy whipping cream

-1 - 2 tablespoons (14 - 28 grams) granulated white sugar

-1 pound (454 grams) fresh strawberries, cut into bite sized pieces

Confectioners Sugar (powdered or icing) for dusting top of cake


Meringue: In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.

Divide the meringue between the two cake pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, remove from pans.

Shortly before serving whip the cream with the sugar until soft peaks form. Cut the strawberries into bite sized pieces and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side up, on a serving platter. Spread the whipping cream onto the cake and top with the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

Serves 8 - 10.