Ingredients:

  • 1.5 cups egg whites (approx. 11 large eggs), room temperature
  • 1.5 cups superfine sugar, divided
  • 1 cup cake flour, sifted three times
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 2 lbs fresh strawberries, hulled and sliced
  • 0.25 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cups heavy whipping cream, cold
  • 0.5 cup powdered sugar
  • 4 oz mascarpone cheese, cold

Instructions:

  1. Combine sliced strawberries, 1/4 cup granulated sugar, lemon juice, and lemon zest in a glass bowl. Let macerate at room temperature for at least 30 minutes to create a natural syrup.
  2. Preheat oven to 350°F (175°C). Sift the cake flour with 3/4 cup of the superfine sugar three times to ensure maximum aeration.
  3. In a clean stand mixer bowl, beat room temperature egg whites with cream of tartar and salt until soft peaks form.
  4. Gradually add the remaining 3/4 cup superfine sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Fold in vanilla and almond extracts.
  5. Gently fold the sifted flour mixture into the egg whites in three additions using a large rubber spatula, being careful not to deflate the batter.
  6. Spoon batter into an ungreased 10-inch tube pan. Bake for 40 minutes or until the top springs back when lightly touched. Invert the pan onto a glass bottle and cool completely for 1 hours 30 mins.
  7. In a chilled bowl, whisk heavy cream, powdered sugar, and mascarpone until stiff peaks form.
  8. Slice the cooled cake and serve topped with a generous portion of macerated strawberries and stabilized whipped cream.