Strawberry Cake

Preparation

Crust

1

In a bowl, sift together the flour, sugar, and baking soda

In another bowl, mix together the oil, eggs, milk, and vanilla extract until smooth

Add the dry ingredients to the wet ingredients and mix well

Knead the dough until it is smooth

2

Preheat the oven to medium temperature

Beat the egg whites until they are frothy

Add the remaining flour and continue beating until stiff peaks form

Fold in the egg whites into the batter, mixing well

Divide the batter between two forms and bake for 25 minutes or until a toothpick inserted comes out clean

Let cool and then unmold

Filling

1

In a bowl, mix together the eggs, cornstarch, and sugar until smooth

Heat the milk in a saucepan over low heat, stirring constantly, until it thickens

Add the vanilla extract to the egg mixture and mix well

Pour the egg mixture into the warm milk and stir until combined

Let cool, with a thin layer of plastic wrap on top to prevent skin formation

When cooled, fold in the strawberry jam

2

Beat the whipped cream with the cornstarch until stiff peaks form

Assembly

Cut the two cakes in half and on a plate, stack layers of cake and filling with strawberries

Cut some strawberries in half and reserve

Cover the cake with the whipped cream and decorate with the reserved strawberries

If desired, refrigerate before serving

Yield 12 slices

Calories 506 per slice

Medium difficulty