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1.
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To make the filling, quickly whisk together 4 tablespoons of the milk with the flour.
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The slurry will be somewhat thick, so whisk thoroughly to make it smooth.
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Press out any lumps with a flexible spatula, if necessary.
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2.
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Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan.
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Bring to a simmer over medium heat, whisking constantly.
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Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.
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3.
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Cover the milk mixture with plastic wrap pressed directly against the surface.
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Cool for 15 to 30 minutes.
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4.
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Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.
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5.
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Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes.
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Beat in the ricotta cheese 1 tablespoon at a time.
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6.
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Preheat the oven to 335F and place the rack in the middle position.
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Line the bottoms of three 9-by-2- inch round pans with parchment.
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7.
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Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl.
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Whisk each to combine.
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8.
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In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak.
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Drizzle in 1 cup of the sugar while the mixer is running.
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Scoop the meringue into a large bowl and set aside.
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9.
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Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment.
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Cream the butter with the remaining 1 cup of sugar on low speed.
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10.
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Add the egg yolks one at a time.
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Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.
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11.
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Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
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12.
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Stop the mixer and gently fold the meringue into the batter with a flexible spatula.
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Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.
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13.
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Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface.
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They will be very fragile, so handle them with care.
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14.
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Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers.
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Cover the outside of the cake with the whipped cream.
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Add more fresh strawberries around the edge of the cake if you like.
