Ingredients
Method
- Separate the egg whites and egg yolks in clean separate bowls. To prevent a yolk from accidentally breaking into the whites, separate the whites into a separate small bowl each time and then transfer it to the one you will beat them in. Make sure the bowl you add the egg whites in is very clean and has no grease marks.
- Add about two-thirds of the sugar into the yolks (about 7 tbsp - 88g) and whisk well until pale and light. Whisk in the milk. Then add in the flour, salt and baking powder. Fold or whisk gently until all mixed together.3 large egg yolks, room temperature, ¾ teaspoon baking powder, ¾ cup all-purpose flour, ⅔ cup white granulated sugar, 3 tablespoon milk, ⅛ teaspoon salt
- Now beat the egg whites in the separate clean bowl, until soft peaks form. Gradually add in the rest of the sugar (3.5 tbsp - 45g) while beating and continue until you get stiff peaks.3 large egg whites, room temperature, ⅔ cup white granulated sugar
- Add a dollop of the egg whites into the yolk mixture and whisk it in to loosen the batter and make it easier to fold in the whites. Add the rest of the whites and fold gently with a spatula by scraping from the sides of the bowl, inwards. Cut down the middle with the spatula and fold the sides towards the middle until mostly combined. Don’t mix too much or aggressively to prevent deflating the whites.
- In a 8x8 pan, with ONLY the bottom lined with parchment paper, pour the batter and bake at 350F° for about 40 minutes. Don’t open the oven door until the last 10 minutes. Gently poke the cake with your finger and if it springs back, it’s done. If it leaves an indent, then bake for another 5 ish minutes.
- Take the cake out of oven and place upside down on a cooling rack to let cool. This helps prevent it from deflating. Take the cake out of the pan and take off the parchment paper. Put the cake back in.
Milk Mixture
- Macerate the strawberries: cut the strawberries and sprinkle with the sugar. Mix to combine and let sit for at least 30 minutes to draw out the moisture.1 ½ cup strawberries, 2 ½ tablespoon sugar
- Add the condensed milk, whole milk, evaporated milk, the strawberries and a pinch of salt to a large bowl. Use an immersion blender to blend it all together. You can also use a blender instead.Make sure to start with less sweetened condensed milk than stated, depending on how sweet your strawberries are. Taste as you go. Add a few drops of red food colouring if you prefer a vibrant colour.½ cup evaporated milk, ¾ cup whole milk, ⅓ cup sweetened condensed milk, pinch of salt
- Strain the milk through a sieve to get rid of the seeds and pulp.
- Take the cake out of the pan and pour about ½ cup of the milk mixture to the bottom of the pan. Place cake back in and poke holes all over it with a fork, knife or a skewer. You don't want the holes to be too small or the milk won't absorb into the cake.
- Slowly pour the milk over the cake in 2-3 intervals for better absorption. Let it absorb and then pour more. You can reserve some of the milk for serving if you desire. I would do about ⅓ cup. Cover it and let it soak for a couple hours in the fridge or overnight (better overnight.)
Whipped Cream
- In a chilled bowl, pour in your whipping cream and beat it until you get soft peaks. Now add in the powdered sugar and vanilla, and beat just until you reach stiff peaks. Don't over-mix it or it will start to curdle.1 cup heavy cream, 2-3 tablespoon powdered sugar, ½ teaspoon vanilla extract
- Cover the cake in a layer of sliced strawberries. You can skip this step if you prefer. The sliced strawberries do make it a little more difficult to cut a clean slice as they aren't soft and don't cut as easily as the cake or cream. However, they do enhance the strawberry flavour and make it much more refreshing. Or you can chop them up smaller as well!
- Top with the cream and smooth out the top. Decorate with strawberries on top.
- Slice, serve and enjoy!
