Strawberry Cake

1. Preheat the oven to 160C/320F
2. Line a 8 x 8 inch /20 x 20cm square cake tin with baking paper
3. Whisk together the egg yolks, sugar (I), vegetable oil, and strawberry puree in a medium bowl until smooth
4. Sift in the flour and baking powder, and whisk until just combined, set aside
5. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric mixer whisk the egg whites until soft peaks
6. Add the sugar (II) and whisk on medium-high until stiff peaks
7. Add 1/3 of the meringue into the egg yolk mixture and whisk until combined
8. Transfer the egg yolk mixture to the remaining meringue and fold with a rubber spatula until just combined
9. Pour the cake batter into the prepared cake tin and bake for 50-60 minutes, or until the cake springs back when pressed
10. Remove from the oven and allow to cool completely
11. Remove the cake from the tin and peel off the baking paper
12. Reline the cake tin with baking paper and place the cake back into the tin
13. Poke holes all over the cake with a fork

3 Milk Soak

1. Combine all the ingredients together in a large jug and stir to combine
2. Slowly pour the milk mixture over the cake, then cover it with cling wrap
3. Put the cake in the fridge to soak for at least 1 hour or overnight

Whipped Cream

1. Combine the cream, sugar, strawberry puree, nesquick and food coloring in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer
2. Whisk the cream until it reaches stiff peaks
3. Remove the cake from the tin and top with the whipped cream, smoothening off the top and sides
4. Trim the edges, cut into 6 slices and serve!