galileodc.com
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| 6 | Whole Eggs |
| 6 Tbsp. | Water |
| 3 oz. | Potato Starch |
| 5 oz. | Flour |
| 10 oz. | Sugar |
| 1 Tbsp. | Baking Powder |
| 1 tsp. | Vanilla Extract |
| 1 pinch | Salt |
| Zest of One Lemon | |
| 1 lb. | Strawberries, sliced |
| ½ qt. | Heavy Whipping Cream |
To prepare the cake:
In a bowl mix the flour, potato starch, baking powder, vanilla and salt. Place the egg yolks in a separate bowl from the whites. Mix the egg yolks adding a bit of water at a time and whip until nice and foamy, then add the sugar a bit at a time. .Fold the flour mixture into the egg yolk mixture a bit at a time and finally add the lemon zest. Whip the egg whites until firm peaks form and then fold them into the cake mixture. Place in a buttered cake pan and bake at 300 degrees for 30 minutes then let the cake cool off in the oven.
Stuff the cake with the sliced strawberries and the whipped cream.
Notes:
