Japanese Strawberry Shortcake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottoms of two 6-inch (15 cm) springform pans with removeable bottoms with parchment paper. Do not butter the pans.

2. 2

   In a large bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually whisk in the sugar until semi-stiff peaks form.

3. 3

   In another bowl, whisk the egg yolks with the oil and milk. Add the flour. Add one-quarter of the meringue mixture and stir to combine. Using a spatula, gently fold in the remaining meringue. Spread the batter out in the two prepared cake pans.

4. 4

   Bake for 20 minutes or until a toothpick inserted in the centre of a cake comes out clean. Remove from the oven and immediately turn the cake pans over on a wire rack to cool completely, about 2 hours. Run a thin blade between the side of the pans and the cakes to unmould.