1 cup (250 milliliters) of all-purpose, unbleached flour
1.5 milliliters (ml) of baking powder
A quarter teaspoon (or one milliliter) of salt
three eggs, broken down
1/4 teaspoon of cream of tartar
1.5 cups (310 milliliters) of sugar
Half a cup of softened unsalted butter (125 ml)
One teaspoon, or five milliliters, of vanilla extract one
half a cup (125 milliliters) of milk strawberries, vanilla
1 vanilla pod
2/3 cup (375 milliliters) of fresh strawberry slices
1/4 cup (around 15 milliliters) of sugar and whipped cream
3/4 cup (375 milliliters) of heavy cream
3/4 cup (45 milliliters) of sugar
One teaspoon, or five milliliters, of vanilla extract one
Ripe, fresh strawberries, either whole or sliced for presentation
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Cake Preparation: Turn on Cooking Mode
The batter may be made lighter by stirring in 1/4 of the meringue. Toss the leftover meringue lightly with a spatula. Transfer the mixture to the pan that has been heated and ready.
To ensure a clean toothpick put in the middle of the cake comes out, bake for about 55 minutes. Quickly remove from mold and let to cool entirely on a wire rack.
Strawberry-Vanilla Smoothie
Peel the vanilla bean lengthwise and cut it in half. Extract the vanilla pod’s seeds using the pointy end of a knife.
Mix the sugar, strawberries, vanilla seeds, and pod in a basin. Let it macerate for about fifteen minutes. Eliminate waste. Take out the seed. Keep aside.
Vanilla Ice Cream
In a mixing bowl, use an electric mixer to whisk the cream, sugar, and vanilla extract until firm peaks are formed. Keep aside.
Putting Together
Divide the cake into two equal pieces by cutting it horizontally in half. On the cut side of every slice, spread 250 ml, or 1 cup, of the whipped cream. Top a cake slice with whipped cream and top with the drained vanilla strawberries. Flip the second piece of cake over and place it on top, whipped cream side down. Using the leftover whipped cream, decorate the cake’s top. Add some fresh strawberries as a garnish.
