Chinese Bakery-Style Orange and Strawberry Cream Cake

Note the assembled cake should refrigerate for at least 2 hours.

For the cake:
Preheat oven to 325ºF. Line the bottom of three 6 inch round pans with parchment. Do not grease the pans.

In a medium-sized bowl, combine the flour, baking powder, and salt and set aside.

In a large bowl, whisk together the egg yolks and sugar until thick and pale yellow in color. Whisk in the orange juice, orange zest, vegetable oil, and vanilla extract. Stir in the flour mixture until combined.

In the bowl of a stand mixer fitted with whisk attachment, beat the egg whites on medium speed until foamy. Add in the cream of tartar and beat on medium high speed until stiff peaks form. Fold the egg whites into the batter in three additions until no streaks are left in the batter.

Divide the batter evenly among the prepared pans and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Allow the layers to cool for about 20 minutes in the pan, then turn out onto a wire rack, peel off the parchment liner and cool completely.

For the stabilized whipped cream:
Place the bowl of a stand mixer and whisk attachment in the fridge for at least 20 minutes before making the whipped cream. In a small microwavable bowl, sprinkle the gelatin over the water and allow to stand for about 5 minutes. Zap the gelatin in the microwave for about 20 seconds and stir, making sure the gelatin has dissolved and is a clear-ish tan color. Allow to cool, but not set.

In the cold bowl of the stand mixer with the whisk attachment, beat the heavy cream and vanilla extract until soft peaks form. Add in the powdered sugar and mix until combined. With the mixer running on medium-low speed, add the gelatin. Turn the speed up to medium high and beat until stiff peaks form.

To assemble:
Slice the strawberries into 1/4 inch slices and pat both sides dry with a paper towel. Spread about 1/3 cup of the whipped cream evenly over the first cake layer then place half of the strawberry slices over the cream. Spread another 1/3 cup of whipped cream evenly over the strawberries. Place the second cake layer on top and repeat the filling process. Place the third cake layer on top and cover the whole cake in a thin layer of whipped cream. Chill the cake in the fridge for about 15 minutes then cover in another layer of whipped cream and decorate.

Chill the cake in the fridge for a couple of hours before serving. Enjoy!