Step 1:
Pre-heat oven to 325° (160°C) and move oven rack to the lowest position. In a large bowl, combine flour, sugar, baking powder, and salt. Beat in cold water, oil, vanilla, and egg yolks until blended.
Step 2:
In a separate large bowl, beat egg whites and cream of tartar on high speed until stiff peaks form, about 2 minutes. Fold a little beaten egg whites (about 1/3) into the egg yolk mixture, then gradually fold all into the remaining egg whites using a rubber spatula just until blended.
Step 3:
Pour into an ungreased 10-inch (25 cm) tube pan and bake for 1¼ hours or until the top springs back when lightly touched. Immediately turn pan upside down onto a heatproof bottle or metal funnel. Let hang for about 2 hours or until the cake is completely cooled.
Step 4:
Loosen the side of the cake with a knife or metal spatula and remove from pan.
7-Minute Frosting
Step 1:
Combine egg whites, sugar, corn syrup, water, and salt in the top of a double boiler. Beat until blended and cook over boiling water until the mixture forms peaks, about 7 minutes.
Step 2:
Remove from heat and add vanilla. Beat until spreading consistency, about 1 minute. Spread on cooled cake and decorate with strawberries.
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