STRAWBERRY TORTE CAKE RECIPES

Steps:

• Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
• In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
• Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
• Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
• Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
• Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., For meringue, with clean beaters, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with almonds., Bake 28-32 minutes or until meringue is lightly browned. Cool completely in pans on wire racks (meringue will crack)., Meanwhile, for filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely., Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Gently spread with filling. Arrange strawberries over filling. Top with remaining cake layer, meringue side up. If desired, serve with whipped cream. Refrigerate leftovers.