A classic and impressive strawberry and cream cake, perfect for strawberry season. This cake is made with a sponge base and topped with mascarpone cream and strawberries.
1: In a mixing bowl, separate the egg whites and beat them at medium speed for about 1 minute.
2: Gradually add sugar and continue beating for about 7 minutes until a shiny and stable meringue forms.
3: Add the egg yolks and oil to the meringue and mix well.
4: Add the orange juice and mix.
5: Sift the flour and baking powder into the mixture, and gently fold it until a smooth and airy batter forms.
6: Transfer the batter into a 20 cm round cake pan lined with baking paper and bake in a preheated oven at 170°C for about 45 minutes or until a toothpick comes out with moist crumbs.
7: Remove the cake and let it cool at room temperature.
8: For the syrup, bring sugar, water, and orange zest to a boil in a saucepan and keep it in the fridge.
9: For the cream, in a mixing bowl, beat the mascarpone cheese for about 1 minute.
10: Add the heavy cream, sugar, and vanilla, and mix at medium speed until a stable cream forms.
11: Wash and cut half of the strawberries in half, and dice the remaining strawberries.
12: Carefully cut the cooled cake in half using a serrated knife.
13: In a 20 cm ring or cake pan, place one layer of the cake and brush it with the prepared syrup.
14: Arrange the halved strawberries upright against the sides of the cake.
15: Spread the mascarpone cream over the cake and smooth it with a spoon.
16: Place the diced strawberries in the center, brush the second half of the sponge with syrup, and cover the cake.
17: Refrigerate the cake for at least 2 hours.
18: After chilling, remove from the pan and slice. Enjoy!
