MAKE THE CAKE
STEP 1: WHIP EGG WHITES. Whisk the egg whites to a firm peak with a hand mixer. Start on low and when you see a little foam, mix in the cream of tartar. As it thickens and increases volume, increase the mixer medium speed. Add in 50g granulated sugar and combine thoroughly. Increase to medium high and whip to a firm peak. Set aside until needed.
STEP 2: CREAM THE EGG YOLKS AND SUGAR. In the stand mixer with the whisk attachment whip the egg yolks on medium. When they get creamy, start adding in the 250g of granulated sugar little by little on medium to medium low. Whip only until it is all combined and the yolks are thick and creamy. (Don’t over whip)
STEP 3: ADD THE CREAM. Whisk in the buttermilk/sour cream on medium speed.

STEP 4: FOLD IN THE DRY INGREDIENTS. Fold in the dry ingredients by hand with a large spatula. Fold just enough to combine thoroughly with no lumps or dry bits.

STEP 5: FOLD IN THE EGG WHITES. Fold in the whipped egg whites by hand with a large spatula just until it is all combined and smooth.

STEP 6: ADD THE OIL: Drizzle in the oil little by little folding it in.

STEP 7: PAN. Pour the batter into the prepared pan. Tap the pan a couple of times on the countertop to get rid of air bubbles.

STEP 8: BAKE. Bake at 350F for 25-30 minutes on the middle oven rack. Bake to a light golden. There should be no jiggle in it and a cake tester in the center should come out clean.

STEP 9: COOL DOWN. Turn off the oven and open the oven door and let the cake adjust to cooler temp gradually. Leave it like that for 15 minutes then move the cake pan to a cooling rack on the kitchen countertop. Let the cake cool on the counter in the pan for 30-60 minutes until it is room temperature to the touch. If you are going to frost it or slice it into thin layers, put it in the refrigerator for 1 hour.

STEP 1: Puree strawberries and cut some into chucks. Cook the strawberries with the zest of orange and lemons in a saucepan on medium heat stirring constantly. Slowly bring to a boil then reduce to medium heat and simmer for 5 minutes.
STEP 2: Remove from the heat, pour into a mixing bowl, and cover with plastic wrap. Set aside to infuse for 15 minutes.
STEP 3: Mix cornstarch with cold orange juice, lemon juice, and strawberry brandy.
STEP 3: Strain the sauce and whisk in the cornstarch mixture.
STEP 4: Cover with plastic wrap (touching the surface) and refrigerate for 30 minutes before serving.
Note: If for any reason your sauce doesn’t thicken, add more cornstarch by mixing first with a little cool water or juice.

CHANTILLY CREAM
STEP 1: Add the cream to the mixing bowl and start whipping on low (about 4 on a Kitchen Aid mixer).
Let the cream get frothy and a little more body (1-2 minutes) before you add the sugar and corn starch.

STEP 2: As the cream begins to thicken gradually sift in more confectioner’s sugar a little at a time and increase to medium low (about a 6 on Kitchen Aid mixer).

STEP 3: Continuing to slowly sift in confectioner’s sugar then gradually increase the mixer speed to medium (About Level 7) until the mixture is getting thick.(about 3-5 minutes)

STEP 4: Mix in 3 tbsp of Strawberry Brandy

STABILIZER
STEP 1: In a small pan, combine gelatin and cold water or cream; let stand until thick.

STEP 2: Place over low heat, stirring constantly, just until the gelatin dissolves.

STEP 3: Remove from heat and cool (do not allow it to set).

STEP 4: Whip the cream with the icing sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.

ITALIAN MERINGUE FROSTING

THE SYRUP
Note: The ratio of water to sugar for syrup is 2:1
This process should take about 10-15 minutes.
STEP 1: Put the boiling water and the granulated sugar in the melting pot on the stove. The burner should be covered with foil to protect it.
STEP 2: Melt the sugar in the water on medium-high while stirring constantly to dissolve the sugar thoroughly in the water. When all of the sugar is dissolved the liquid will be completely clear.
STEP 3: Cook the mixture on medium without stirring. DO NOT STIR.
STEP 4: Let it start bubbling and as soon as it reaches a low boil, reduce the heat to medium-low. Let it simmer to cook out water and it thicken. Don’t let it get too hot. As it starts getting hotter reduce the temperature a little to keep it at a gentle heat. There should be some bubble but no increasing height, rolling, or sputtering.
STEP 5: When it reaches 210F add in 2 tbsp of Strawberry Brandy and start whipping the egg whites for the meringue.
STEP 6: When it reaches 230F drizzle the hot syrup slowly into the meringue while whisking on medium low - you don’t want it to splatter. It should be “soft ball”:stage - thick but still liquid and easily pourable. Do not let it reach hardball stage. This is where it becomes heavy thick and a sticky mess. ,

THE MERINGUE
This process should take about 10-15 minutes. The hot sugar syrup is what gives the Italian meringue its glossiness and stability.

STEP 1: Put the egg whites in the bowl of the stand mixer and start mixing on medium-low.

STEP 2: Whisk in the cream of tartar and then 2 tbsp of confectioner’s sugar a bit at a time, dissolving each portion before adding more until it is all incorporated and dissolved.

STEP 3: Increase mixer speed to medium, then medium-high (about 6-8 on a Kitchen Aid mixer). Continue to whip on high (level 8-10 on a Kitchen Aid) to a strong soft peak...

STEP 4: Once you have a strong soft peak, the meringue is ready for the syrup. If the syrup is not quite ready, drop the mixer speed to low while you wait on the syrup. You really want to time these to be ready at the same time.

STEP 5: Slowly drizzle in a very thin stream of the hot syrup with the mixer on level 6-8. Decrease and increase speed if you need to. You don’t want hot syrup splatter. Aim for the space between the mixer and the rim of the mixing bowl. Keep scraping down the sides of he bowl frequently.

If you want to add food coloring, use a gel color and do it now. I leave it white so the strawberries stand out.

STEP 6: Whisk to a firm peak (like a ball in the whisk with a space needle sticking up).