°250 ml (1 cup) unbleached all-purpose flour
°5 ml (1 tsp) baking powder
°1 ml (1/4 tsp) salt
°3 eggs, separated
°1 pinch of cream of tartar
°310 ml (1 1/4 cups) sugar
°125 ml (1/2 cup) unsalted butter, softened
°5 ml (1 tsp) vanilla extract
°125 ml (1/2 cup) milk
°1 vanilla pod
°375 ml (1 1/2 cups) sliced fresh strawberries
°15 ml (1 tbsp.) sugar
°375 ml (1 1/2 cups) 35% cream
°45 ml (3 tbsp.) sugar
°5 ml vanilla extract
°Strawberries, whole or cut to quarters, to garnish
* Methods :
Put the grill at the center of the oven. Preheat oven 180°C (350°F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. To book.
In a bowl, combine the flour, baking powder and salt. To book.
In another bowl, whip the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) sugar, beating until stiff peaks form. To book.
In a third bowl, beat the rest of the sugar with the butter, egg yolks and vanilla with an electric mixer. At low speed, adding dry ingredients alternately with milk.
Stirring quarter of the meringue ito batter to lighten it. Use a spatula, fold in the rest of meringue, gently folding in. Pour to the mould.
Baking for 55 min Unmold immediately and let cool completely on a wire rack.
Split the vanilla pod in half lengthwise. Using tip of a knife, removing seeds from vanilla pod.
In a bowl, combine the strawberries, sugar, seeds and vanilla pod. Leave to macerate for about 15 minutes. Drain. Remove the pod. To book.
In bowl, whipping cream, sugar & vanilla with an electric mixer to stiff peaks form. To book.
Cut the cake in half horizontally to obtain two slices. Spread 250 ml (1 cup) of whipped cream on the cut side of each slice of cake. Spread the drained vanilla strawberries over the whipped cream of a slice of cake. Cover with the remaining slice of cake, whipped cream side down on the strawberries. Garnished top of cake with the rest whipped cream. Decorate with fresh strawberries.