Ingredients
• 1 cup (120g) cake flour (or all-purpose flour sifted 2–3 times)
• 7 large eggs, separated
• ½ cup (100g) sugar
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) strawberry puree (fresh strawberries blended and strained)
• 1 tsp vanilla extract
• ¼ tsp salt
• A few drops of pink/red food coloring (optional, for a richer color)
Instructions
Line an 8-inch square pan with parchment paper, leaving extra on the sides for lifting later. Warm the oil gently in a saucepan, then whisk in the flour until smooth. Add strawberry puree, vanilla, and food coloring if using. Stir in egg yolks one at a time until well combined.
In another clean bowl, whip the egg whites with salt until foamy. Gradually add sugar and continue whisking until soft peaks form. Gently fold the meringue into the strawberry-yolk mixture in three additions, keeping the batter airy.
Pour the batter into the prepared pan, tap lightly to release bubbles, and place the pan inside a larger tray. Fill the outer tray with hot water (about 1 inch deep) for a water bath.
Bake in a preheated oven at 150°C (300°F) for 60–70 minutes, until a skewer comes out clean. Remove from the oven, tap the pan lightly to prevent shrinkage, and lift out by the parchment. Let cool slightly before slicing.
The result is a light, fluffy, pink-hued cake with a gentle strawberry aroma.