Ingredients
Method
Instructions
- Preheat oven to 170°C (340°F). Line an 8-inch round cake pan with parchment paper. In a large bowl, whisk eggs and granulated sugar together until pale and thickened (5-7 minutes with electric mixer). Mixture should form ribbons when lifted.
- Sift the cake flour and salt into the egg mixture. Gently fold using a spatula until just combined, being careful not to deflate the batter. Add melted butter and vanilla extract, folding gently until fully incorporated.
- Pour batter into prepared pan and tap gently to remove air bubbles. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool cake completely on wire rack before assembling.
- Wash and hull strawberries, slicing about two-thirds for cake layers. Reserve best-looking berries for decoration. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice cooled cake horizontally into two even layers. Brush cut sides with simple syrup if using. Spread layer of whipped cream on bottom layer, arrange sliced strawberries, then place top layer. Frost entire cake with remaining cream and decorate with whole and sliced strawberries.
Notes
Room temperature eggs crucial for maximum volume when whipping. Don't overmix batter after adding flour—gentle folding preserves air bubbles. Chill bowl and beaters before whipping cream. Pat dry strawberries thoroughly to prevent cream from becoming watery. Refrigerate assembled cake for at least 2 hours before serving for cleaner slices.