A delicious recipe by Ioanna Chalamouki of food blog Pasta Flora.
6 egg yolks
60g vegetable oil
Zest of one lemon
1/2 tsp baking powder
6 egg whites
75g sugar (granulated)
2 tsp lemon juice
2 cups strawberries, cut in slices (reserve some for decoration on top)
500ml double cream
2tbsp icing sugar, sifted
1 tsp vanilla extract
1 cup water
1 cup sugar
1/4 cup limoncello liqueur
*1. Preheat oven on 175°C. Butter the bottoms and sides of two 20cm round cake tins and line with parchment paper.
*2. Combine all the wet ingredients in a bowl, adding sugar and lemon zest.
*3. Sift flour and baking powder together and combine with the liquid mix until smooth.
*4. In the bowl of a stand mixer, beat egg whites until soft peaks form. Add lemon juice and sugar, and beat until stiff peaks form.
*5. Fold 1/4 of the meringue to the batter and gently mix with a rubber spatula. Repeat with another 1/4 of the meringue again and then fold the batter into the rest of the meringue.
*6. Divide the batter between the prepared cake tins and bake on 175°C for about 25 minutes.
*1. Place a mixing bowl and whisk in freezer for 10 minutes.
*2. Whip the cream and icing sugar on medium high speed until firm peaks form.
*3. Add vanilla and mix on low speed until combined.
*1. In a small saucepan, combine sugar and water over medium heat without stirring, until the sugar dissolves.
*2. When mixture reaches boiling point, cook for an additional 3 minutes, and then add limoncello and let cool.
Assembling the cake:
*1. Place one disk of cake on a cake board or plate.
*2. Brush the cake with cooled syrup.
*3. Using a small spatula cover the top of the cake with some of the whipped cream. Place the sliced strawberries on top, covering the cream.
*4. Add another thin layer of cream to cover the strawberries.
*5. Place the second layer of cake on top, brush with the rest of the syrup and cover the cake with the remaining whipped cream.
*6. Place the reserved strawberries on top as desired.