6 eggs, separated
1 ½ cups sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1 ¾ cup all-purpose flour
½ teaspoon salt
16 oz carton heavy whipping cream (more if you want to decorate)
½ cup confectioners’ sugar
½ teaspoon vanilla extract
5 cups sliced fresh strawberries
- Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. (This helps them whip up better.)
- Preheat the oven to 325 degrees. In another bowl, whisk the egg yolks until slightly thickened. Gradually add ¾ cup of sugar, whisking well until thick and lemon colored. Beat in the lemon juice, oil. and water. Combine the flour and salt and add to the yolk mixture.
- Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining (¾ cup) sugar, 1 tablespoon at a time, beating on high until glossy peaks form. Fold a fourth of the egg whites into yolk mixture. Then add the entire yolk mixture into the remaining egg whites and gently fold in. (only a few seconds on lowest speed of mixer.)
- Gently spoon into an ungreased tube pan; smooth the top. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched. The top will be nicely browned. Immediately invert the pan; cool completely.
- **For the whipped topping**
- Put your mixing bowl in the fridge to chill; this helps the cream to whip up better.
- In a large bowl, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar and vanilla; beat until stiff peaks form.
- Run a knife around the sides and center of the pan; remove the cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat.
- Top with the remaining cake layer; spread remaining whipped cream over the top and sides of the cake. Arrange berries on sides and top of cake.
- Keep refrigerated.