PAN DI SPAGNA

Preheat the oven to 350 degrees. Grease and flour (or use baking spray) two 9-inch round cake pans. Beat the eggs all at one time with the sugar on high speed until it is nice and frothy. Beat in the vanilla.

Sift the flour and baking powder.

Beat in the sifted flour on medium speed in small doses.

Bake the Pan di Spagna for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Check the cake after the first 20minutes to make sure it isn't getting too brown. Every oven is different. If needed, lower the temperature to 325 for the rest of the baking time.

Set on wire rack to cool.

STRAWBERRY FILLING WITH STABILIZED WHIPPED CREAM

In a small bowl, add gelatin to cold water. Let it dissolve.

In the bowl of a mixer, beat the cream for about 1 minute.Add the gelatin and the confectioner’s sugar. Beat until it gets thick and starts to form peaks.

STRAWBERRIES

2-lbs of fresh strawberries (1 ½ box for filling. Other ½ is for decorating)

1 cup granulated sugar

Juice and zest of one lemon

Hull and slice 1 ½ box (reserve the other ½for decoration) of strawberries. In a medium saucepan, add the sugar, strawberries, juice and zest of one lemon.

Cook until strawberries get soft and macerated over medium heat. As soon as they get thickened, add the slices from the additional ½ box of strawberries. Fold and incorporate with the macerated strawberries in the thickened sauce.

ASSEMBLE CAKE

Let the strawberries cool down for a few minutes and spread on one portion of cake.Spread on top of the strawberries with a spatula the stabilized whipped cream,ending with the second layer of cake. With the spatula, spread the remaining whipped cream on the sides and decorate with the additional strawberries leaving stems on and cut into half. Sprinkle with powdered sugar.