Ingredients

Use 7 inch (18 cm) or 8 inch (20 cm) square pans

2 Egg yolks

4 Egg whites

120 g (½ cup + 2 tbsp) Sugar

110 g (7 tbsp) Milk

45 g (3 tbsp) Butter

120 g (¾ cup + 1 tbsp) All purpose flour

1 tsp Baking powder

1 tsp Vanilla extract

1 tsp Lemon zest (optional)

Pinch of salt

Strawberries for the filling

For the whipped cream

600 g (22 oz) Cold heavy cream

1½ tsp Vanilla

3 tbsp Sugar (You can add more sugar based on your preference)

Pinch of Salt

Method

For the cake

In a large bowl, beat the egg whites with ½ tsp of lemon juice. Once they’ve begun to foam, add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

In another bowl mix milk, butter, egg yolks, vanilla and the sifted dry ingredients, and stir to combine.

Gently fold both mixtures together without deflating the egg whites.

Pour the batter in two greased 7 or 8 inch pans lined with parchment paper, and bake the cakes in a preheated oven at 160 °C (320 °F) for around 18 - 20 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the whipped cream

Whip heavy cream, sugar, and vanilla until stiff peaks.

For a sturdier whipped cream you can add 200 g mascarpone.

Tips

Keep in mind the layers are meant to be thin, just like the ones you see in the video.