• 2 egg yolks
  • 4 egg whites
  • 1/2 cup granulated sugar
  • 1/2 cup whole milk (or other milk alternative)
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp vanilla or vanilla extract
  • 3 tbsp butter
  • 600 ml heavy cream or whipping cream
  • 1 1/2 tsp vanilla or vanilla extract
  • 3 tbsp granulated sugar


  1. Preheat oven to 160 degrees Celcius.
  2. Whip egg whites, gradually adding sugar until stiff peaks form. Set aside.
  3. Whip egg yolks and vanilla until pale and creamy.
  4. Slowly add milk and melted butter into egg yolk mixture while mixing.
  5. Sift flour and baking powder and fold in.
  6. In three different batches, fold meringue in — you’ll want to do this gently so you can preserve all the air bubbles, this is what will make your cake light and airy.
  7. Separate evenly into two square cake pans (I used two 9×9 pans) and bake in oven for 20 minutes.
  8. Let your cakes cool while preparing the cream filling.
  9. Whip cream with vanilla and sugar until stiff peaks form. Cut strawberries for decoration.
  10. Spread a layer of cream on your first cake, then layer on sliced strawberries. Spread another layer of cream and place your second cake on top. Spread with more cream and decorate with strawberries to your preference.
  11. Chill cake for at least an hour before slicing.
  12. You’re done!

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