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1
First, make the cake.
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2
Preheat oven to 350F; have ready an ungreased 13x9 oblong pan.
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3
Using a flour sifter, sift together flour and salt, then return to sifter and set aside.
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4
In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form.
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5
Gradually add half of the sugar to the whites, beating until stiff glossy peaks form.
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6
In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice.
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7
Fold this into the egg whites.
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8
Sift flour, a third at a time, over the egg mixture, gently folding in each addition.
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9
Place this batter into the 13x9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch.
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10
Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months).
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11
When ready, make the filling and decoration.
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12
Hull and slice about one-quarter of the strawberries.
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13
Whip the cream; stir icing sugar and vanilla into whipped cream.
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14
Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray.
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15
Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries.
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16
Carefully put the top layer, cut side down, over the berries.
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17
Spread remaining cream over top and sides.
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18
Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre.
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19
Use any remaining berries as a garnish around the sides of the cake.
