|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.
Whisk flour mixture into egg mixture.
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.
Let cool upside down (over a bottle or tube pan feet) for 1 hour.
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.
Spread with remaining berries and whipped cream. Top with remaining cake layer.
Refrigerate cake for 1 hour. Sprinkle with confectioners' sugar and serve with fresh berries.