Cake

1. Preheat the oven to 235F/180C and prepare an ungreased 9 inch tube tin with a removable base
2. Add the egg whites to the bowl of a stand mixer and whisk until foamy
3. Add the cream of tartar and continue to whisk until soft peaks
4. Add the sugar and whisk on high speed for 3-4 mins until the meringue reaches medium peaks
5. Reduce the speed to medium and continue to beat for 3-4 mins, or until the meringue is at stiff, shiny peaks
6. Add the vanilla extract and whisk until just combined
7. Meanwhile combine the flour, cornstarch, icing sugar in a food processor and pulse until a smooth, lump-free powder (you can also sieve the flour and sugar together 2 to 3 times if you don't have a food processor)
8. Add 2 tbsp of the dry mixture to the meringue at a time and gently fold with a rubber spatula, until just combined
9. Transfer the batter to the tube tin and use the spatula to smoothen out the surface 
10. Run a skewer or chopstick through the batter, making circles around the centre tube to remove any airbubbles
11. Bake for 35-40 mins, or until the surface has levelled off and springs back when pressed with a finger
12. Remove from the oven and cool upside down for at least 1 hour
13. Run a thin knife around the edge of the cake and unmould

Cream

1. Combine the cream, sugar, and vanilla extract together in the bowl of a stand mixer and whisk until medium-stiff peaks form
2. Reserve in the fridge until ready to be used

Assembly

1. Combine 2 tbsp water and 60ml (1/4 cup) water in a small saucepan and heat over low heat until completely dissolved, cool
2. Reserve 6-8 strawberries for the top of the cake and halve
3. Thinly slice the remaining strawberries
4. Slice the cooled cake in half horizontally to form 2 layers
5. Place the a layer of cake on a turntable and brush with sugar syrup
6. Spread a thin layer of cream over the cake, top with a layer of sliced strawberries and another thin layer of cream
7. Brush the other cake layer with sugar syrup and place on top
8. Spread 2/3 of the remaining cream over the cake with a spatula, turning the turntable for a smooth finish
9. Transfer the remaining cream into a piping bag fitted with a round piping tip and pipe a border around the top of the cake
10. Top with the halved strawberries and enjoy!