Ingredients:
1 1/2 cups cake-and-pastry flour
1/4 teaspoon salt
5 eggs, separated
1 pinch cream of tartar
1 1/2 cups granulated sugar
3/4 teaspoon finely grated orange rind
1/3 cup orange juice
8 cups strawberries
3 cups whipping cream
1/4 cup icing sugar
1 teaspoon vanilla or 2 tablespoons orange liqueur
Directions:
First, make the cake.
Preheat oven to 350F; have ready an ungreased 13×9 oblong pan.
Using a flour sifter, sift together flour and salt, then return to sifter and set aside.
In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form.
Gradually add half of the sugar to the whites, beating until stiff glossy peaks form.
In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice.
Fold this into the egg whites.
Sift flour, a third at a time, over the egg mixture, gently folding in each addition.
Place this batter into the 13×9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch.
Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months).
When ready, make the filling and decoration.
Hull and slice about one-quarter of the strawberries.
Whip the cream; stir icing sugar and vanilla into whipped cream.
Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray.
Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries.
Carefully put the top layer, cut side down, over the berries.
Spread remaining cream over top and sides.
Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre.
Use any remaining berries as a garnish around the sides of the cake.
Servings: 18
Time preparation: 30 min.
Time total: 55 min.