Ingredients
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6 large eggs, separated and at room temperature
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22 tablespoons white sugar, divided
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1/4 teaspoon salt
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1 1/2 cups cake flour, sifted
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2 tablespoons avocado or grapeseed oil
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2 tablespoons whole milk
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1/2 cup water
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3 tablespoons orange liqueur, such as Grand Marnier®
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3 cups whipping cream
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1/2 to 3/4 cup powdered sugar
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1 tablespoon vanilla extract
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1 pound fresh strawberries, sliced (3 cups)
Directions
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Preheat oven to 320 degrees F (160 degrees C). Lightly grease an 8-inch cake pan; line with parchment paper. Parchment should extend 1 to 2 inches above edge of pan.
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Mix egg yolks and 10 tablespoon white sugar in a large bowl with an electric mixer on high until mixture is pale and thick, 2 to 3 minutes. Wash and dry beaters.
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Mix egg whites and 6 tablespoon white sugar in a medium bowl with an electric mixer on high until medium-stiff peaks form (tips curl). Mixture should be glossy and extremely fluffy.
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Gently fold about one-third of egg white mixture into egg yolk mixture. Add the remaining two-thirds egg white mixture; gently fold in, taking care not to deflate batter, until fully incorporated, about 30 folds.
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Stir together salt and flour in a medium bowl. Sift half of flour mixture into batter; fold until just combined. Add remaining flour mixture; fold until well combined, about 40 folds.
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Stir together oil and milk in a small bowl; microwave on High about 30 seconds. Pour into batter; fold until well combined, about 30 folds. Batter should still be airy.
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Pour batter into prepared pan. Gently tap pan on countertop to remove any air bubbles.
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Bake in the preheated oven until top is golden brown and an instant-read thermometer inserted in center registers at least 190 degrees F (88 degrees C), 40 to 45 minutes. Invert onto a wire rack; let cool.
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Meanwhile, for simple syrup, combine hot water, liqueur, and remaining 6 tablespoons white sugar in a small bowl, stirring until sugar is dissolved. Let cool.
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Pulse whipping cream, powdered sugar, and vanilla in a food processor until stiff peaks form, 45 seconds.
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To assemble cake, slice cooled cake horizontally into 3 equal (1-inch) layers. Brush simple syrup evenly over each portion, using all of it. Put one cake portion on a cake plate or serving tray.
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Spread about 3/4 cup whipped cream on plated cake layer. Arrange 1/3 of strawberries over cream. Spread another 3/4 cup whipped cream over strawberries, pressing whipped cream between berries. Top with a second cake layer; repeat with whipped cream, berries, and third cake layer.
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Frost top of cake (and sides, if desired) with whipped cream. Garnish with remaining 1/3 of strawberries.
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Chill cake at least 1 to 2 hours and up to 4 hours before serving to allow flavors to meld. Cut into 10 slices.
Recipe Tip:
You can bake the cake and prep the whipped cream up to 24 hours in advance; store separately. Gently rewhip cream and assemble.
Nutrition Facts (per serving)
| 545 | Calories |
| 32g | Fat |
| 56g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 545 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 18g | 89% |
| Cholesterol 193mg | 64% |
| Sodium 118mg | 5% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 1g | 4% |
| Total Sugars 39g | |
| Protein 8g | 16% |
| Vitamin C 27mg | 30% |
| Calcium 78mg | 6% |
| Iron 2mg | 13% |
| Potassium 207mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
