- 2 ½ cups/320 grams cake flour.
- 2 ½ tsp baking powder.
- ¼ tsp salt.
- ½ cup unsalted butter (1 stick), at room temperature.
- 1 ¼ cups granulated sugar.
- 6 large egg whites.
- ¼ cup corn oil.
- 1 cup whole milk.
- 1 cup strawberry concentrate and filtered juice.
- 1 tsp vanilla extract.
Frosting ingredients:
- 1 cup heavy whipping cream.
- 8 os/230 g cream cheese, at room temperature.
- ¼ cup icing sugar.
- 3 drops of red food coloring (optional).
- ½ cup strawberry concentrate and filtered juice.
Cake directions:
1- Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
2- In a large bowl, whisk the cake flour and baking powder until combined.
3- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes.
4- Add the egg whites, in three additions, beating about 1 minute after each.
5- Reduce speed to low, add the oil and mix until combined, about 1 more minute.
6- In a separate bowl, whisk together the milk, strawberry juice and vanilla.
7- On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
8-Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
9- Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Frosting directions:
1- In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it’s light and fluffy with stiff peaks, another 2 to 3 minutes. Transfer the whipped cream to a bowl.
2- Replace the same bowl on the stand mixer and fit the machine with the paddle attachment. Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes.
3- Add the sugar and and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
4- Lower the speed to medium and add the strawberry juice with the food coloring in 4 additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes.
5- Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in 3 additions, incorporating completely after each addition.
6- Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges.
7- Chill for at least 2 hours before serving. Cut into pieces and serve immediately.