light and fluffy sponge cake topped with fresh berries and whipped topping
Combine egg whites and cream of tartar in a large mixing bowl
Save 2 eggs yolks to use later in the batter
With an electric mixer with a whisk attachment beat the eggs whites until they form very stiff peaks.
Sift the flour, sugar, baking powder and salt into a mixing bowl
Make a well in the middle of the dry ingredients
add the olive oil, egg yolks, water, and lemon extract
Beat with an electric mixer until smooth and shiny
Gradually fold the egg whites into the batter
Do this gently
Bake in UNGREASED muffin tin at 350 for 20 minutes
Remove from oven and turn the cakes upside down while resting on 4 glasses while they cool.
Once they are cool, gently run a butter knife around the edge of each cake to release.
Top with strawberries and whipped cream
Slice the strawberries
Sprinkle with 3-4 TBL of sugar if needed
Let sit for 30 minutes for the juice to develop
Spoon on top of shortcakes and top with whipped topping