|280 g||all-purpose flour|
|2½ tsp||baking powder|
|125 ml||safflower oil|
|½ tsp||cream of tartar|
|1||vanilla bean (seeds)|
|1 tbsp||lemon juice|
|475 ml||heavy cream (cold)|
|125 g||confectioners’ sugar|
|confectioners’ sugar for serving|
|fresh berries for serving|
Preheat oven to 160°C/325°F. Whisk together flour, baking powder, parts of the sugar and salt.
In a large bowl, whisk together oil, egg yolks, and milk.
Beat egg whites with a standing mixer until frothy. Add cream of tartar and vanilla seeds. Beat for approx. 5 min. until soft peaks form.
Gradually add parts of the sugar to the egg whites, beating until stiff, glossy peaks form.
Whisk one third of the egg-white mixture into batter. Gently, but thoroughly, fold in remaining egg-white mixture with a spatula.
Transfer batter to tube pan. Bake until top of the cake springs back when touched, approx. 50 - 55 min.
While the cake is baking and cooling, hull and halve the strawberries. Combine strawberries, parts of the sugar, lemon juice, and salt. Let sit for 1 hour. Stir occasionally.
Slide a paring knife around edges of tube and side of pan. Carefully release the cake. Cut cake horizontally into 3 layers with a serrated knife.
Just before assembling, beat cream and confectioners’ sugar until medium peaks form with a standing mixer or hand mixer.
Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer.