Tender, moist, and utterly scrumptious. Serve this eye-catching dessert in the spring or summer when strawberries are at their peak of flavor. The secret to this biscuit type sponge cake is the orange liqueur flavored soaking syrup which produces a beautifully moist cake, which is then layered with fresh sweet strawberries and sweetened whipped cream.

Ingredients:

Batter:

8 large eggs, separated

1 cup granulated sugar, divided

2½ teaspoons pure vanilla extract

1 tablespoon warm water

1 cup plus 2 tablespoons sifted cake flour

½ cup plus 1 tablespoon cornstarch, lightly spooned into measuring cup

1 teaspoon cream of tartar

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Syrup:

¾ cup plus 2 tablespoons granulated sugar

1½ cups water

6 tablespoons orange liqueur, such as Triple Sec

Berries:

2 quarts fresh ripe strawberries

Sweetened Whipped Cream:

3 cups heavy (whipping) cream

¼ cup plus 2 tablespoons granulated sugar

2 teaspoons pure vanilla extract

Directions:

1. Preheat oven to 325 degrees F.  Prepare three 9-inch round layer cake pans; Grease the bottom only of the pans with shortening and then line the bottom with parchment paper. Do not grease or flour the top of the parchment paper or sides of the pan.
   
   Batter:
2. In a large bowl of an electric mixer, combine the egg yolks and 2/3 cup granulated sugar; using an electric mixer beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to low and beat in the vanilla and water until mixed, and then increase the mixer to high and beat another 30 seconds or until it thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
   
   
3. In a small bowl combine the cake flour and cornstarch; stir to combine. Spoon or pour the flour mixture into a sifter and then sift over the egg yolk mixture without mixing in; set aside.
   
   
4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and beat until soft peaks form. Gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form.
   
   
5. Using a balloon type whisk or large rubber spatula, gently fold ½ of the egg whites into the egg yolk mixture, and then gently fold in the remaining egg whites, folding until all dry particles disappear.
   
   Bake:
6. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Run a small kitchen knife around the inside edge of the pan to make sure the cake is completely loosened, and unmold at once, place on a wire cooling rack, top side up, to cool. Tip: To unmold, place a flat plate over the top of the cake. Turn the pan over to unmold the cake onto the plate, then place a wire rack on top of the cake (which is actually the bottom of the cake), and then turn the cake back over so it is now sitting on the wire rack, top side up, to cool.
   
   Syrup:
7. In a small saucepan over medium high heat, combine sugar and water; bring to a rolling boil, stirring constantly so mixture does not burn. Remove pan from heat, cover, and set aside to cool. When cool, pour syrup into a liquid measuring cup and add the orange liqueur. If the syrup has evaporated slightly while boiling, add enough water to equal 2 cups.
   
   Berries:
8. Wash and hull the strawberries and slice lengthwise about ¼ inch thick.
   
   Sweetened Whipped Cream:
9. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
   
   Assembly:
10. Using a fork, poke several deep holes about ¼ inches apart in the top of each cake. Spoon the syrup evenly over the top of each cake and allow the syrup to soak in. Tip: place each cake on a dinner plate to catch any drips while spooning on the syrup.
    
    
11. Place one layer of cake on a serving plate, top side up. Spread with 1/3 of the whipped cream and scatter a little less than one third of the sliced strawberries on top of the cream. Repeat with the second layer. Place the last cake layer on top, spread with the remaining whipped cream and cover with the remaining berries.
    
    
12. Cover and refrigerate several hours or overnight before serving. Refrigerate leftovers.
    
    Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
    
    TheBakingPan.com
    
    Source:
    Beranbaum, Rose Levy, The Cake Bible, William Morrow and Company Inc., New York, 1988,
    The Essential Baking Cookbook, Bay Books, Australia, 2000
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