Rich and luxurious cake made more divine with fresh strawberries.
INGREDIENTS:
Set A:
3/4 cup + 2 Tbsps. cake flour
1/2 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
Set B:
1/2 cup canola oil
4 egg yolks
1/4 cup water
1 tsp. vanilla extract
Set C:
4 egg whites
1/4 tsp. cream of tartar
3 Tbsps. granulated sugar
Set D: SOAKING LIQUID
1 cup High Stability Whipping Cream, 35%
1 cup condensed milk
1 cup evaporated milk
1/4 cup rum (optional)
PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything.
B. Make a well in the center of the dry ingredients and add Set B ingredients. Mix to make a smooth batter, and set aside.
C. In a separate bowl, beat egg whites and cream of tartar until fluffy, and gradually add sugar. Continue beating until stiff peaks. Fold egg foam into the batter and mix until just combined. Pour into a parchment–lined cake pan. Spread evenly and bake. To check doneness, insert a toothpick to check if it comes out clean. Cool for 10 minutes, then invert onto a cooling rack to cool completely.
D. In a bowl, combine Set D ingredients and mix together. Pour milk mixture to baked cakes while still warm then chill overnight.
Assembly:
In a mixer, beat whipping cream and powdered sugar until stiff peaks. Frost the cake with whipped cream and decorate with fresh strawberries.