Naked Strawberries-and-Cream Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the bottom of two 8-inch (20 cm) springform pans. Do not butter the sides.

2. 2

   In a bowl, combine the flour, baking powder and salt, and set aside.

3. 3

   In another bowl, beat the eggs and sugar using an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters.

4. 4

   Sift the dry ingredients over the egg mixture and gently fold in using a whisk. Divide the batter between the pans and smooth the surface.

5. 5

   Bake for 25 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let the cakes cool in their pans for 30 minutes on a wire rack, then flip the pans over and let cool completely. Unmould.