1 cup of wheat flour
1 tablespoon of active dry yeast
1/2 cup of granulated sugar
1/2 cup of water (or orange juice pulp)
1/4 cup of soybean oil
5 large eggs, separated
Butter for greasing
For the filling
2 cups of strawberries, washed and hulled
1 cup of granulated sugar
500 ml of heavy cream
1 cup of wheat flour
1 tablespoon of active dry yeast
1/2 cup of granulated sugar
1/2 cup of water (or orange juice pulp)
1/4 cup of soybean oil
5 large eggs, separated
Butter for greasing
For the filling
2 cups of strawberries, washed and hulled
1 cup of granulated sugar
500 ml of heavy cream
Sift the flour over a bowl three times, adding yeast before the third time
Sift again two more times, adding sugar before the final sifting
Create a depression in the center, pour in the water and oil mixture, and mix
Transfer to a stand mixer and beat for five minutes or until the batter is smooth
Add the egg yolks one at a time, continuing to beat until a smooth mixture forms
Beat the egg whites until stiff peaks form and fold delicately into the batter
Divide between two 9-inch round pans, greased with butter
Bake in a preheated moderate oven (180°C) for 30 minutes or until, when inserting a toothpick into the center of the batter, it comes out clean
Unmold the cakes and let cool
Prepare the filling
Coarsely chop the strawberries (cut some into slices to decorate)
Strain through a fine-mesh sieve, dust with 5 tablespoons of granulated sugar, and let drain for an hour
Beat the heavy cream in a stand mixer until stiff peaks form
Cut the cakes in half horizontally
Alternate layers of cake, whipped cream, and chopped strawberries on a plate
Cover with remaining whipped cream, smoothing with a spatula
Decorate with reserved strawberry slices and refrigerate until serving
