Strawberry and Lemon Shortcake

Instructions

1. 1

   With the rack in the lowest position, preheat the oven to 325°F (170°C).

2. 2

   In a bowl, whisk together the flour, baking powder and salt.

3. 3

   In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add half the sugar (¾ cup/160 g) while beating until stiff peaks form. Set aside.

4. 4

   In a large bowl, whisk the remaining sugar (¾ cup) with the oil, water, lemon juice and zest and the egg yolks. Stir in the dry ingredients.

5. 5

   Stir a quarter of the meringue into the batter. With a spatula, gently fold in the remaining meringue. Pour into a 10-inch (25 cm) ungreased angel food cake pan.

6. 6

   Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Immediately flip the pan over and let cool upside down for 3 hours. Run a thin knife blade or a large offset spatula around the cake and unmould.