This was my father-in-laws favourite cake. It’s very light and refreshing. I usually make it at least two times during the short strawberry season.
Ingredients:
- 15 ml butter
- 6 eggs
- 250 ml sugar
- 2 ml vanilla
- 300 ml cake flour
- 500 ml whipping cream
- Strawberries, raspberries or blueberries
Method:
- Pre-heat oven to 3500 F
- Butter the bottom of a 22 cm spring form pan and cover with wax paper
- In a large bowl, break four eggs and add the yolk of the other two. Reserve the remaining two egg whites in a medium bowl
- Add sugar and vanilla to the eggs and beat until the mixture thickens
- Sift the flour progressively into the eggs and mix with a spoon
- Beat the egg whites until firm and delicately incorporate into the batter
- Pour the batter in the pan and bake for about 50 minutes
- Let the cake cool and then, using a bread knife or a very sharp knife, cut it in three section (about 1 to 1.5 cm thick)
- Whip the cream and spread about 1/3 (0.75 cm) on the first layer of cake
- Add slices of strawberries (or the other fruit) and then repeat by adding the second layer and then the third layer.
- Cover the cake with the whipping cream and with the nicest fruit.
