Ingredients
Directions
Preheat the oven to 350F.
Cut out some parchment paper and line the bottom of a circular cake pan.
In a bowl, add sugar to the egg whites and beat until stiff and glossy.
Add the yolk, and gently beat until incorporated.
Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them in. Then pour in the melted butter and fold it in as well.
Pour the batter into the cake pan. Get rid of all the air bubbles by dropping the pan on the counter a few times from a short height.
Bake the cake for 25 to 30 minutes. When it is ready, the top should be lightly golden brown, and if you push gently on the top, it should spring back and not leave an indent.
Put the cake on a wire rack to cool. To get it out easily, just take a sharp knife around the cake, and flip it upside down. Let the cake cool completely before doing anything with it.
Bring your water to a boil, add the sugar, stir to dissolve. Take off the heat, and let cool.
To make the frosting, take the cold water, put it in a saucepan and sprinkle the gelatin over it. Let it sit for 5 minutes undisturbed. Turn the heat under the saucepan to low. Stir with a wooden spoon until the gelatin has completely dissolved. Let it cool to room temperature.
In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened, then add the gelatin and gently incorporate it. Whip at high speed until it is stiff.
Reserve a few of the strawberries, and cut the rest into thin slices.
Cut the cake in half horizontally. On the cut side of both halves, dab on the simple syrup. Then, spread a thin layer of the whipped cream on both sides as well (leave plenty to cover the rest of the cake). Spread all the strawberries out on top of the whipped cream on the bottom layer, then re-combine the two layers of the cake.
Frost the cake with the remaining icing. Decorate the strawberries on top as you like.
Ingredients
Directions
Preheat the oven to 350F.
Cut out some parchment paper and line the bottom of a circular cake pan.
In a bowl, add sugar to the egg whites and beat until stiff and glossy.
Add the yolk, and gently beat until incorporated.
Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them in. Then pour in the melted butter and fold it in as well.
Pour the batter into the cake pan. Get rid of all the air bubbles by dropping the pan on the counter a few times from a short height.
Bake the cake for 25 to 30 minutes. When it is ready, the top should be lightly golden brown, and if you push gently on the top, it should spring back and not leave an indent.
Put the cake on a wire rack to cool. To get it out easily, just take a sharp knife around the cake, and flip it upside down. Let the cake cool completely before doing anything with it.
Bring your water to a boil, add the sugar, stir to dissolve. Take off the heat, and let cool.
To make the frosting, take the cold water, put it in a saucepan and sprinkle the gelatin over it. Let it sit for 5 minutes undisturbed. Turn the heat under the saucepan to low. Stir with a wooden spoon until the gelatin has completely dissolved. Let it cool to room temperature.
In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened, then add the gelatin and gently incorporate it. Whip at high speed until it is stiff.
Reserve a few of the strawberries, and cut the rest into thin slices.
Cut the cake in half horizontally. On the cut side of both halves, dab on the simple syrup. Then, spread a thin layer of the whipped cream on both sides as well (leave plenty to cover the rest of the cake). Spread all the strawberries out on top of the whipped cream on the bottom layer, then re-combine the two layers of the cake.
Frost the cake with the remaining icing. Decorate the strawberries on top as you like.
