Ingredients
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12 large eggs, at room temperature
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1 cup all-purpose flour
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2 tbsp cornstarch
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1 3/4 cups + 2 tbsp granulated sugar, divided
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1/2 tsp salt
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2 lemons
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1 tsp vanilla extract
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1 1/2 tsp cream of tartar
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1 (16 oz) pkg strawberries
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Confectioners' sugar, to garnish
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Whipped cream, to serve
Steps
1
Preheat oven to 350°F. Separate the egg yolks and whites. Reserve 6 egg yolks for another recipe. Into a medium bowl, sift the flour, cornstarch, ½ cup granulated sugar, and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, combine remaining 6 egg yolks and ¼ cup granulated sugar. Beat on high speed 3 min., until mixture is doubled in volume. Zest lemons and add to mixer bowl. Add juice from 1 lemon and stir to combine. Transfer yolk mixture to a large bowl.
2
Clean and dry mixer bowl very well. In mixer bowl, combine egg whites, vanilla, and cream of tartar. Beat on low speed 1 min. Increase speed to medium. Gradually add 1 cup granulated sugar, 2 tbsp at a time, and beat until stiff peaks form.
3
Gently fold one-third of flour mixture into egg white mixture. Repeat 2 more times with remaining flour mixture. Fold half of egg white mixture into egg yolk mixture. Carefully transfer egg yolk mixture to an ungreased 9-inch tube pan. Top with remaining egg white mixture. Run a knife through the batter to release air bubbles. Bake 35–40 min., until a toothpick inserted into the center comes out clean and cake is golden.
4
Invert cake pan onto wire rack and let cool 1 hour. Run a knife around the edge of pan to release cake. Meanwhile, thinly slice the strawberries. In a medium bowl, combine strawberries, 3 tbsp water, and remaining 2 tbsp granulated sugar. Let stand at room temperature at least 30 min., until juices are released. Dust cake with the confectioners’ sugar. Slice cake and serve with the whipped cream and strawberries.
