A delicious vanilla cake filled with homemade blueberry jam and topped with strawberry whipped cream frosting. This cake combines light and fluffy layers with a fruity filling and a rich frosting.
1: Preheat oven to 325F. Line the bottom of a 9x13 baking pan with parchment paper.
2: Whisk egg yolks, salt, and sugar until light and fluffy.
3: Sift in flour and baking powder. Mix until just combined.
4: Add oil, milk, and vanilla extract. Mix until incorporated.
5: Make meringue by whisking egg whites on medium speed until foamy. Increase speed to medium high and slowly add sugar in 3 batches. Whisk until stiff peak.
6: Take 1/3 of the meringue and mix with yolk & flour mixture.
7: Carefully fold that back into the meringue.
8: Bake for 30-35 minutes.
9: For the whipped cream, add cold heavy cream, freeze dried strawberry powder, powdered sugar, and red gel food coloring to a large mixing bowl. Whip on high speed until stiff peak.
