Delicious Fresh Strawberry Mousse Cake

Begin with baking the cake: preheat your oven to 350°F (180°C). Grease and flour a 9-inch springform pan.

Beat egg whites in a bowl until frothy. Gradually add sugar, beating until stiff peaks form. In another bowl, beat egg yolks lightly. Fold the yolks, flour, baking powder, and salt into the egg white mixture. Pour the batter into the prepared pan.

Bake for about 20-25 minutes, or until a toothpick comes out clean. Once baked, let it cool.

Moving on to the mousse: puree the strawberries in a blender. Add sugar and blend again until smooth.

Sprinkle gelatin over cold water in a small saucepan and let stand for one minute. After it softens, heat it over low heat, stirring until gelatin is completely dissolved. Blend the gelatin mixture into the strawberry mixture.

Whip the cream until stiff peaks form. Gradually fold the strawberry mixture into the whipped cream, until well mixed. Pour the mousse over the cooled cake in the springform pan. Refrigerate until set.

For the glaze: Follow the same procedure as the mousse, but do not fold in any whipped cream. Spread this glaze over the set mousse layer. Return the cake to the refrigerator until the glaze is set.

Finally, remove the sides of the springform pan, slice, and serve the cake chilled.