Description
A delicate sponge cake layered with whipped cream and fresh strawberries, delivering classic American flavor and a refined textural balance. Perfect for summer gatherings or special celebrations.
Ingredients
- 1⅔ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1¾ cups granulated sugar
- 1 tsp lemon juice or vinegar
- 2 tbsp vegetable oil
- 2 tbsp water
- 1 tsp vanilla extract
- 4 cups whipped cream
- 2 lbs fresh strawberries
Instructions
- Preheat oven to 350°F (180°C), line 9-inch cake pan with parchment paper
- Whisk together all-purpose flour, baking powder, and salt in a separate bowl
- In stand mixer, whip egg whites with lemon juice or vinegar on medium speed until foamy
- Gradually add half the sugar while increasing to high speed until stiff peaks form
- Transfer meringue to bowl, whip egg yolks with remaining sugar until pale yellow
- Fold in vegetable oil, water, and vanilla to yolk mixture while mixing
- Sift and fold dry ingredients into yolk mixture in 3 batches with equal meringue
- Pour batter into pan and bake 25-30 minutes or until toothpick is clean
- Let cake cool completely, slice into 2-3 layers
- Puree 1 lb strawberries, add 2 tbsp sugar, and cook into syrup
- Brush syrup over cooled cake layers before assembling
- Fill and frost with whipped cream, top with remaining strawberries
Notes
- Use room temperature eggs for optimal aeration
- Chill the bowl for best whipping of cream
- Use firm strawberries for syrup and filling
- Adjust syrup amount to prevent sogginess
- Chill assembled cake for 2 hours before serving