to 350 degrees F
In a stand mixer fitted with a paddle attachment, whip egg whites and half the sugar to
stiff peaks. Transfer to a large bowl.
In the same stand mixer bowl, combine egg yolks and the
remaining sugar and whisk until thickened and pale in color.
Sprinkle half the amount of flour over whites, and fold until smooth. Add yolks mixture to whites and fold until smooth. Add remaining flour and fold until smooth.
Spray your baking dish with non-stick baking spray. Pour batter
into dish. Bake for 30-40 minutes, or until a toothpick inserted comes
While the cake is baking, prepare the milk mixture. Quarter
and blend the strawberries and strain to remove all the seeds. Whisk the
strawberry puree with evaporated milk and sweetened condensed milk until
smooth, set aside.
When cake has finished baking, let it cool for 15 minutes at
room temperature. Use a chop stick or another thick tool to poke several holes
into the cake.
Pour the milk mixture over the cake slowly. The large poked
holes will allow the cake to absorb the liquid, but this step may take up to an
hour. Pour as much liquid as you can in, then wait for it to soak into the
cake. Continue to pour in the liquid until it’s all in the cake.
Chill cake for a minimum of 4 hours, or overnight.
To top, whip cream and powdered sugar to stiff peaks. To
create the design I have on the top of the cake, fit a piping bag with a star
tip. Pipe a few rosettes over the surface of the cake, then fill in with single
Garnish with freeze dried strawberry powder, if desired. Serve