Recipe : Strawberry Shortcake Torte

Ingredients

• 1/2 cup vegetable oil
• 1 cup sugar
• 3 large eggs, separated
• 1 tsp finely grated lemon zest
• 1/2 tsp vanilla
• 1/3 cup 2% milk
• 1 1/4 cups pastry flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 2 cups sliced fresh strawberries
• 1/2 cup whipping cream, whipped to soft peaks

Method

1. - Preheat oven to 350°F (180°C) and grease and flour two 8-inch (20cm) square cake pans.
2. - Beat vegetable oil, 125 ml of sugar and egg yolks until fluffy.
3. - Stir in lemon zest and vanilla. Stir in milk.
4. - Sift together pastry flour, baking powder and salt and gently stir into butter mixture until blended. Spread evenly into the 2 prepared pans.
5. - Whip egg whites with remaining with electric beaters until frothy. Gradually add the remaining  125 ml of sugar and
6. whip until whites hold a stiff peak.
7. - Bake for 30 to 35 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes completely in  the pan.
8. - To assemble, turn one cake out onto a plate, meringue-side down.
9. - Top cake with half the strawberries and cream.
10. - Place second cake layer on top, meringue-side up and top with remaining cream and fruit. Chill until ready to serve.