Ingredients
- Baking spray
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- 4 large eggs, separated
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar, divided
- 2 tsp vanilla extract
- 2 cups fresh strawberries, hulled and thinly sliced
- 3 tbsp powdered sugar, divided, plus more for serving
- 1 cup heavy cream
Preparation
Step 1
preheat oven to 350. coat an 8 inch round cake pan with baking spray; line bottom of pan with a circle of parchment paper cut to fit inside. coat parchment paper with baking spray
whisk together flour and cornstarch in a large bowl, set aside. place egg whites, salt and 1/4 cup of the granulated sugar in bowl of a heavy duty stand mixer fitted with whisk attachment; beat on high speed until soft peaks form; about 1min. transfer mixture to a separate bowl. (do not wipe mixer bowl clean). place egg yolks, vanilla and remaining 1/2 cup granulated sugar in mixer bowl; beat on high speed until light and fluffy, about 1min. gently fold egg white mixture into egg yolk mixture using rubber spatula; fold in flour mixture until just combined.
transfer batter to a prepared pan, smoothing top with a rubber spatula. bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, about 30mins. cool cake in pan on a wire rack to room temp, about 40 mins.
meanwhile, toss together strawberries and 1 tbsp of the powdered sugar in a large bowl; let stand until ready to serve.
place cream and remaining 2 tbsp powdered sugar in a bowl of a heavy duty stand mixer fitted with a whisk attachment; beat until stiff peaks form, about 2mins.
run a butter knife around edges of cooled cake in pan; gently invert cake onto a serving platter. cut cake in half horizontally using a serrated knife, creating 2 even layers. spread whipped cream on surface of bottom cake layer; replace top cake layer. sprinkle lightly with powdered sugar. cut into wedges; serve with strawberries in juices.