Canada Day Cake

Sponge Cake: 1-1/2 cups Cake-and- pastry flour 375 mL 1/4 tsp salt 1 mL 5 eggs, separated pinch cream of tartar 1-1/2 cups sugar 375 mL 3/4 tsp finely grated orange rind 4mL 1/3 cup orange juice 75 mL 8 cups strawberries 2 L 3 cups whipping cream 750 mL 1/4 cup icing sugar 50 mL 1 tsp vanilla (or 2 tbsp/25 mL orange liqueur) 5 mL Sift together flour and salt. Return to sifter and set aside. In large bowl, beat egg whites until foamy: sprinkle with cream of tartar and beat until soft peaks form. Gradually add half of the sugar, beating until stiff glossy peaks form. In large bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice. Fold into egg whites. Sift flour, a third at a time, over egg mixture, gently folding in each addition. Transfer to ungreased 13- x 9-inch (3.5 L) cake pan and bake in 350F (180C) oven for 20 to 25 minutes or until spongy to a light touch. Let cool in pan for 10 minutes; turn out onto wire rack to cool completely. If possible, wrap and store for 1 day. (Cake can be frozen for up to 2 months.) Hull and slice about one-quarter of the strawberries. Whip cream; stir in icing sugar and vanilla. With long serrated knife, cut cake horizontally in half. Set 1 layer, cut side up, on serving tray. Spread with about one-third of the whipped cream mixture; cover with single layer of sliced strawberries. Set top layer, cut side down, over berries. Spread remaining cream over top and sides. Cut remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre. Arrange remaining berries as garnish around sides of cake.