Cake: Preheat oven to 350 degrees F (177 degrees C) and

place rack in center of oven. Grease and flour two - 8 x 1

1/2  inches (20 x 3.75 cm) round cake pans. Set aside.

Separate the eggs while they are still cold, placing the yolks
in one bowl and the whites in another bowl. Cover the two
bowls with plastic wrap and allow the eggs to come to room
temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking

powder, and salt. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the

butter until soft (about 2 minutes). Add the sugar and beat
until light and fluffy (about 2-3 minutes). Add the egg yolks,
one at a time, beating well after each addition. Scrape
down the sides of the bowl and then beat in the vanilla
extract.

With the mixer on low speed, alternately add the flour

mixture and milk, in three additions, beginning and ending
with the flour. Divide the batter evenly between the two
cake pans, smoothing the tops with an offset spatula. Set
aside while you make the meringue layer. 

Meringue: In a clean bowl of your electric mixer, or with a

hand mixer, beat the egg whites until foamy. Add the cream
of tartar and continue beating until soft peaks form.
Gradually beat in the sugar and continue to whip until stiff
peaks form. Beat in the vanilla extract. 

Divide the meringue between the two cake pans, gently

smoothing the tops with an offset spatula. Bake for
approximately 25 - 30 minutes, or until a toothpick inserted
in the center of the cake comes out clean. The meringue
layers will have turned a light brown and will be crisp to the
touch but soft inside. Place the pans on a wire rack to
cool. When completely cooled, remove from pans. 

Shortly before serving whip the cream with the sugar until
soft peaks form. Cut the strawberries into bite sized pieces
and, if necessary, add a little sugar to sweeten them. Place
one of the cake layers, meringue side up, on a serving
platter. Spread the whipping cream onto the cake and top
with the strawberries. Gently place the second cake layer,
cake side down so the meringue layer is facing up, onto the
first layer. Dust with confectioners (powdered or icing)
sugar. If not eating immediately, cover and place in the
refrigerator until serving time. The assembled cake will hold
in the refrigerator for a few hours. 

Serves 8 - 10.
Cake Batter:

4 large egg yolks

1 cup (100 grams) sifted cake flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup (1 stick) (114 grams)  unsalted butter

1/2 cup (100 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/4 cup (60 ml) milk

Meringue Layer:

4 large egg whites

1/4 teaspoon cream of tartar

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Topping:

1 cup (240 ml) heavy whipping cream

1 - 2 tablespoons (14 - 28 grams) granulated white sugar

1 pound (454 grams) fresh strawberries, cut into bite sized pieces

Confectioners Sugar (powdered or icing) for dusting top of cake

Read more: http://joyofbaking.com/MeringueCake.html#ixzz1JLMdnbnP