Directions

1. 1

   Preheat your oven to 350°F and prepare three 9-inch round cake pans by lining the bottoms with parchment paper.

2. 2

   In a large mixing bowl, combine the 8 egg yolks with ¼ cup plus 2 tablespoons sugar. Using an electric mixer on low speed, beat for about 1 minute until blended. Increase the mixer speed to high and beat for 5 minutes until the mixture is very thick and falls in ribbons when the beaters are lifted.

3. 3

   Lower the mixer speed to low and add the 2 teaspoons vanilla extract and 1 tablespoon warm water. Beat until mixed, then increase the speed to high and beat for another 30 seconds until the mixture thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even blending.

4. 4

   In a small bowl, combine the sifted cake flour and cornstarch. Stir to blend them together. Spoon or pour the flour mixture into a sifter and sift it directly over the egg yolk mixture. Do not fold it in yet; just set it aside.

5. 5

   In another large mixing bowl with clean beaters, beat the 8 egg whites using an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.

6. 6

   Gradually add the ¾ cup sugar to the egg whites while beating. Continue beating until stiff peaks form and the meringue is glossy.

7. 7

   Using a balloon whisk or large rubber spatula, gently fold about one-third of the beaten egg whites into the egg yolk mixture. Then fold in the remaining egg whites, folding gently until all dry flour particles disappear and the batter is uniform.

8. 8

   Divide the batter evenly among the three prepared pans. Smooth the surfaces gently with the back of a large spoon.

9. 9

   Bake for 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean. The cakes should be golden and spring back when lightly touched.

10. 10

    Run a small kitchen knife around the inside edge of each pan to loosen the cake. Unmold each cake immediately onto a wire cooling rack. To unmold, place a flat plate over the top of the cake, turn the pan over onto the plate, then place a wire rack on top (which is now the bottom of the cake), and turn everything back over so the cake sits top side up on the rack. Allow all three layers to cool completely.

11. 11

    While the cakes cool, prepare the orange syrup. In a small saucepan over medium-high heat, combine 1 cup sugar and 1½ cups water. Bring to a rolling boil, stirring constantly to prevent burning.

12. 12

    Remove the pan from heat, cover it, and allow the syrup to cool completely. Once cooled, pour the syrup into a measuring cup and stir in the 6 tablespoons of orange liqueur. If any syrup has evaporated during boiling, add enough water to make the total volume equal 2 cups.

13. 13

    Wash, hull, and slice the strawberries lengthwise into about ¼-inch thick slices. Set aside.

14. 14

    In a large mixing bowl, beat the 3 cups heavy cream with an electric mixer until soft mounds form. Gradually add sugar and the 2½ teaspoons vanilla extract, continuing to beat until the cream is thick and stiff. Tip: Chill the mixing bowl and beaters in the refrigerator before whipping the cream for best results.

15. 15

    Using a fork, poke several deep holes about ½ inch apart in the top surface of each cooled cake layer.

16. 16

    Place each cake layer on a dinner plate to catch drips. Spoon the orange syrup evenly over the top of each cake layer, allowing the syrup to soak in completely.

17. 17

    Place the first cake layer top side up on a serving plate. Spread it with approximately one-third of the whipped cream and scatter just under one-third of the sliced strawberries over the cream.

18. 18

    Place the second cake layer on top and repeat with another third of the whipped cream and strawberries.

19. 19

    Place the third cake layer on top and spread with the remaining whipped cream. Cover the top and sides with the remaining sliced strawberries.

20. 20

    Cover the assembled cake and refrigerate for several hours or overnight before serving. This allows the flavors to meld and makes the cake easier to slice. Refrigerate any leftovers.