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1
Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract).
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2
*Cook's Note: If using a vanilla bean, put the vanilla pod in the pot as well.
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3
Add half the sugar and bring to a simmer.
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4
In a small bowl whisk together the egg yolks and the rest of the sugar.
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5
Temper it by adding a small amount of the heated milk mixture to the bowl, whisking constantly.
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6
Pour the egg mixture into the pot of milk, stirring constantly.
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7
Do not boil or cook the egg mixture, otherwise you will have scrambled eggs!
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8
The mixture should begin to thicken so that coats the back of a spoon.
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9
Remove from heat and allow to cool.
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10
Remove vanilla pod and discard, and refrigerate until chilled.
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11
For the Sponge Cake:
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12
Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 inches by 11 1/2 inches by 1-inch deep).
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13
With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens.
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14
Sift cake flour over the egg yolk mixture and set aside briefly.
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15
Wash and dry the beaters.
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16
In a separate metal bowl, beat the egg whites and cream of tartar together and gradually beat in the balance of the sugar until stiff peaks form.
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17
To the egg yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined.
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18
Repeat two more times with each of the remaining 2/3 of the beaten egg whites.
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19
Spread into jelly roll pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched.
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20
Let cake cool in pan for 10 minutes and loosen the edges with a spatula or butter knife.
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21
Then, invert cake onto a similarly sized baking sheet without edges, by holding against the top edges of the jelly roll pan and flipping it over.
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22
Peel off parchment paper and let cool completely.
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23
Wash the jelly roll pan, to have ready for soaking the cake.
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24
For the Strawberries and Whipped Topping:
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25
Reserve 18 whole (but cleaned) berries.
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26
To begin the maceration process, slice the rest of the berries into a bowl, mix in the sugar, and refrigerate.
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27
Whip the heavy cream with an electric beater until stiff peaks form.
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28
Cook's Note: Each individual serving will have two layers of cake.
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29
You can adjust the serving size based on the way you slice the cake.
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30
If serving in martini glasses (as was done on the episode), cut the cake into rectangles which are approximately 3 inches square (a count of 4 across the width of the sheet cake and 6 along the length of the cake).
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31
This will yield 24 rectangles for 12 servings.
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32
You can also make slightly larger servings if using a flat serving plate by cutting into 12 rectangles which are about 4 inches square.
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33
Return the cake squares to the jelly roll pan and pour the cold tea over them allowing to soak.
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34
To assemble:
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35
Use a spatula to transfer a slice of cake to each of the serving glasses or plates.
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36
Spoon some of the macerated strawberries on top of each cake round and top with vanilla cream.
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37
Cover with the second layer of sponge cake, then more strawberries, then more vanilla cream, and top with a dollop of whipped cream around which you will arrange 3 whole strawberries and a sprig of fresh mint.
