*INGREDIENTS:
+Cake:
°1 cup unbleached all-purpose flour
°5 ml (1 teaspoon) baking powder
°1 ml (1/4 teaspoon) salt
°3 eggs, separated
°1 pinch cream of tartar
°310 ml (1 1/4 cups) sugar
°125 ml (1/2 cup) unsalted butter, softened
°5 ml (1 teaspoon) vanilla extract
°125 ml (1/2 cup) milk
°strawberries with vanilla
°1 vanilla bean
°375 ml (1 1/2 cups) sliced fresh strawberries
°35 ml (1 tablespoon) sugar
°Whipped cream
°375 ml (1 1/2 cups) 35% cream
°45 ml (3 tablespoons) sugar
°5 ml vanilla extract
°Strawberries, whole or quartered, for garnish
* Methods:
+Cake
With the grill in the middle position, preheat the oven to 180 °C (350 °F). Butter 20-cm (8-inch) springform pan & line the bottom with parchment paper. Set apart.
In bowl, combine flour, baking powder and salt. Set apart.
In another bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of sugar, whisking until stiff peaks form. Set aside.
In a third bowl, beat the remaining sugar with the butter, egg yolks and vanilla with an electric mixer. At low speed, adding dry ingredients alternately with milk.
Stir a quarter of the meringue ito dough to lighten it. Use a spatula, fold in the remaining meringue, folding gently. Pour into the mould.
Cooking time 55 min Unmould immediately and let cool completely on a wire rack.
vanilla strawberries
Split vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla bean.
In a bowl, combine the strawberries, sugar, seeds and vanilla bean. Let stand for about 15 minutes. Drain. Remove the pod.
Enjoy !
