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Cake Preparation: Turn on Cooking Mode
Set the oven rack to the center position and heat to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Keep aside.
Mix the salt, baking soda, and flour together in a bowl. Keep aside.
Whip the egg whites and cream of tartar in a separate dish until soft peaks are formed using an electric mixer. Incorporate 125 ml (or 1/2 cup) of sugar gradually while continuing to beat until firm peaks are formed. Keep aside.
In a separate dish, use an electric mixer to combine the remaining sugar, butter, egg yolks, and vanilla. Slowly add the dry ingredients to the milk, one at a time.
The batter may be made lighter by stirring in 1/4 of the meringue. Toss the leftover meringue lightly with a spatula. Transfer the mixture to the pan that has been heated and ready.
To ensure a clean toothpick put in the middle of the cake comes out, bake for about 55 minutes. Quickly remove from mold and let to cool entirely on a wire rack.
Strawberry-Vanilla Smoothie
Peel the vanilla bean lengthwise and cut it in half. Extract the vanilla pod’s seeds using the pointy end of a knife.
Mix the sugar, strawberries, vanilla seeds, and pod in a basin. Let it macerate for about fifteen minutes. Eliminate waste. Take out the seed. Keep aside.
Vanilla Ice Cream
In a mixing bowl, use an electric mixer to whisk the cream, sugar, and vanilla extract until firm peaks are formed. Keep aside.
Putting Together
Divide the cake into two equal pieces by cutting it horizontally in half. On the cut side of every slice, spread 250 ml, or 1 cup, of the whipped cream. Top a cake slice with whipped cream and top with the drained vanilla strawberries. Flip the second piece of cake over and place it on top, whipped cream side down. Using the leftover whipped cream, decorate the cake’s top. Add some fresh strawberries as a garnish.
