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In my stand mixer bowl using the paddle attachment, I beat together 5 eggs, 1 1/4 cups sugar, 2/3 cups mayonnaise, and 2 tsps vanilla extract.
I divide this between 2 greased & parchment lined 9" cake pans, and bake at 350 for 25 minutes.
The cakes go in the frig for 3 hours. Meanwhile I make the filling, and the frosting. For the filling, I cut up a quart of fresh strawberries, and put them in a saucepan with 1/3 cup of agave nectar, 2 tbsps of cornstarch, and 1 shot of Grand Marnier over medium low heat, stirring occasionally. When the sauce has started to thicken, I remove them from the heat and set them aside to cool.
For the whipped cream frosting, I sprinkle a packet of unflavored gelatin over 1/4 cup of water in a small saucepan, and let it soften for a minute. I heat it up until the gelatin dissolves, remove from heat, and let it cool. Meanwhile I whip 2 cups heavy cream with 1/4 cup powdered sugar, when high peaks have formed, I mix in the cooled gelatin mixture.