Steps

• Preheat the oven to 320°F

• Whip the egg whites with 1/3 cup of powdered sugar and the cream of tartar or lemon juice, then place them in a bowl.

• Sift the flour, starch, and baking powder, adding them to the mixture a little at a time on low speed, alternating with the oil and the rest of the liquids slowly.

• Once everything is blended, add the egg whites by hand, folding gently from bottom to top until the mixture is smooth.

• Pour the batter into the 9.5-inch chiffon cake mold or a bundt pan and bake for about 30-40 minutes. (in my convection oven, 30 minutes was enough)

• Always do a toothpick test, at the end of baking, flip the mold upside down, and let it sit until the cake slowly releases by itself.

• Prepare the strawberry sauce: cut the strawberries into pieces, place them in a saucepan with the sugar and lemon juice.

• Let it cook over medium-low heat until everything thickens and becomes velvety.

• At this point, you can strain the strawberries and use only the sauce, I pureed everything with a hand blender.

• When the cake is ready, decorate it with the sauce, lemon slices, and strawberries

  Bon appétit

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