Ingredients

For cake

2 1/4 cup cake flour (not self-rising)
5 1/2 cup granulated sugar
2 1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup canola or safflower oil

7 cup large egg yolks plus
9 cup large egg whites, room temperature
3/4 cup milk
1/2 teaspoon cream of tartar
1 teaspoon whole vanilla bean, split lengthwise and scraped (pod reserved for another use), or 2 teaspoons vanilla extract

For filling

2 1/4 cup cake flour (not self-rising)
5 1/2 cup granulated sugar
2 1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup canola or safflower oil
7 cup large egg yolks plus
9 cup large egg whites, room temperature
3/4 cup milk

1/2 teaspoon cream of tartar
1 teaspoon whole vanilla bean, split lengthwise and scraped (pod reserved for another use), or 2 teaspoons vanilla extract
2 pound fresh strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
2 cup cold heavy cream
1/4 cup confectioners' sugar, plus more for dusting

Preparation

Baking Directions:

Make the cake: Preheat oven to 325°F.

Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt in a medium bowl.

Whisk together oil, egg yolks, and milk in a large bowl.

Whisk flour mixture into egg-yolk mixture.

With an electric mixer on high speed, beat egg whites until frothy.

Add cream of tartar and vanilla seeds or extract; beat until soft peaks form.

Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.

Whisk one third of egg-white mixture into batter.

Gently but thoroughly fold in remaining egg-white mixture with a flexible spatula.

Transfer batter to a 9 1/2-inch tube pan.

Bake until top of cake springs back when touched, 52 to 55 minutes.

Invert pan onto its legs or over the neck of a glass bottle to cool 1 hour.

Make the filling: While cake is baking and cooling, in a bowl combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour.

Just before assembling, with an electric mixer beat cream and confectioners' sugar until medium peaks form.

Slide a paring knife around edge of cake to loosen; release cake from pan.

With a serrated knife, split cake horizontally into 3 layers.

Transfer bottom layer to a cake plate or platter.

Spread with half the berries; drizzle with juices.

Spread half the whipped cream over berries; add middle cake layer.

Spread with remaining berries and whipped cream.

Top with remaining cake layer.

Refrigerate cake 1 hour.

Dust with confectioners' sugar and serve with more berries.