Cake with Fresh Strawberries and Whipped Cream
Preheat the oven to 180°C (approximately 350°F) convection.
For the cake, separate eggs and set aside whites. Beat yolks and half of sugar until frothy. Beat egg whites with a pinch of salt until stiff and mix in remaining sugar. Continue beating until shiny and stiff peaks form. Set aside. Combine flour with cornstarch and sift over egg yolk mixture and mix together gradually and gently fold in egg whites. Pour batter into a springform pan lined with parchement paper. Bake for about 35 minutes or until a toothpick inserted in the middle comes out clean.
For the topping, rinse, trim and drain strawberries. Cut strawberries in half. Combine with sugar and lemon juice and set aside.
When cake is done, remove from pan and let cool completely on a wire rack.
Mix cream with powdered sugar and cream stabilizer until stiff.
Slice the cooled cake horizontally and cover bottom half of cake with half of strawberries. Use a piping bag to distribute half of whipped cream over the strawberries. Replace top half of cake and repeat, arranging strawberries and whipped cream. Cut and serve.