Ingredients :
    ½ cup unsalted butter, at room temperature
    1 cup confectioner’s sugar
    4 eggs, separated, at room temperature
    1 cup flour
    1 teaspoon baking powder
    ¼ teaspoon salt
    3 tablespoons milk
    1 teaspoon vanilla extract
    1 cup granulated sugar
    Filling: Strawberries with whipped cream
    Optional: ½ cup almonds or nuts, chopped and roasted with 1 tablespoon sugar and ½ tablespoon ground cinnamon


Sift flour with baking powder and set aside. Whip egg yolks until thick and light lemon color. Set aside.

Whip butter with confectioner’s sugar until soft and creamy. Add whipped egg yolks and mix well. Gradually add sifted flour and baking powder alternating with the milk. Stir in vanilla and mix well. Pour preparation into 2 12 in (24 a 25 cm) round baking pans, previously greased and floured. Sometimes it is better to place a round of greased parchment paper on the bottom of the pan, to unmold easily.

Whip egg whites until foamy. Gradually add granulated sugar and continue beating until thick peaks form (as for meringue).
Carefully spread the meringue over the batter in both pans.
Sprinkle, if desired, with chopped almonds or nuts.
Bake in preheated oven to 300ºF (180ºC) for 1 hour.
Remove from the oven and cool in racks. Once cold, invert 1 cake onto a serving platter cand spread strawberries and whipped cream. Cover with the other cake.
If desired spread more whipped cream.
        8 – 10 servings