Servings: 0
- 9" round pan
INGREDIENTS
- 3 eggs
- ⅔ cup/130 grams sugar
- ½ cup/100 grams oil
- 1 cup/140 grams flour
- 1½ teaspoons/5 grams baking powder
- ½ cup/120 grams orange juice
- 2 tablespoons/20 grams instant vanilla pudding
Syrup:
- 2 tablespoons sugar
- ¼ cup hot water
Cream:
- 1 cup + 1 teaspoon/250 milliliters heavy whipping cream
- ½ cup/120 grams milk
- 4 tablespoons/40 grams instant vanilla pudding
- ⅓ cup/66 grams sugar
Strawberry layer:
- 1 pound/500 grams strawberries, thinly sliced lengthwise
- 90 grams/3 ounces strawberry jelly, prepared according to package
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- Separate the eggs into whites and yolks. In a mixer bowl, whip the egg whites, gradually adding the sugar, until a stable foam forms. Add the yolks and oil, and mix with a whisk. Add the orange juice, flour, baking powder, and pudding mix, and mix until smooth. Transfer the batter to a round 9” (22 cm) baking pan and bake for about 30 minutes.
- Remove from the oven and let the cake cool completely.
- Prepare the syrup by dissolving sugar in hot water and brushing it lightly over the cake.
- For the cream, whip the whipping cream, milk, and sugar in a mixer bowl on medium speed until smooth. Add the pudding mix and whip until stable. Spread the cream over the cake and smooth it with a spatula. Chill the cake in the refrigerator for 25 minutes.
- Remove the cake from the refrigerator and arrange the strawberries side by side. Prepare the strawberry jelly according to the instructions and pour it gently in a thin stream over the strawberry layer without moving the strawberries. Refrigerate the cake for two hours, and it's ready to serve.