1
Preheat the oven to 180°C. Grease and lightly flour two cake tins 22 cm in diameter.
2
Mix together the flour, baking powder, baking soda and salt.
3
Using a hand or stand mixer fitted with the whisk attachment, beat the butter and sugar until smooth and creamy, about 2 minutes. Beat the egg whites on high speed until just combined, about 2 minutes. Then whip in the sour cream and BAM vanilla paste. With the mixer on low speed, add the dry ingredients until just combined. With the mixer still on low, slowly pour in the milk until just combined. Stir in the strawberry puree, making sure there are no lumps at the bottom of the bowl.
4
Pour the mixture evenly into the cake tins. Bake for about 24-25 minutes or until the sponge cake is cooked through. Allow the cakes to cool completely in the tart tins placed on a wire rack. The sponge cakes must be completely cooled before icing and assembling.
5
Prepare the glaze. Using a blender or food processor, process the freeze-dried strawberries into powdered crumbs.In a large bowl, using a hand-held or freestanding mixer fitted with a whisk attachment or whisk attachment, beat the cream cheese at high speed until completely smooth and creamy. Beat in the butter until the ingredients are combined. Add the icing sugar, strawberry powder, one tablespoon of milk and BAM vanilla paste and beat at medium to high speed until the ingredients are combined and a creamy mixture is formed. Add another tablespoon of milk if desired. Taste and add a pinch of salt if necessary
6
First, cut a thin layer from the tops of the cake with a large serrated knife to create a flat surface. Place the first layer of cake on a cake stand or serving plate. Cover the top evenly with icing. Cover with the second layer and spread the remaining icing over the top and sides. Refrigerate for at least 45 minutes before cutting.