Sponge Cake with Strawberries in Sherry Syrup

Sponge Cake: Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper. Set aside.

In bowl, whisk together flour, baking powder and salt ; set aside. In separate bowl, beat egg whites with cream of tartar until soft peaks form. Beat in half of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form; set aside.

In large bowl, beat egg yolks with remaining sugar until thick and pale, about 2 minutes. Beat in orange rind and juice and vanilla. Add flour mixture; stir just until combined. Stir in about one-quarter of the whites; fold in remaining whites. Scrape into prepared pan, levelling top.

Bake in centre of 325°F (160°C) oven until cake springs back when lightly touched and tester inserted in centre comes out clean, about 45 minutes. Let cool on rack for 10 minutes. Remove side of pan; invert cake onto rack. Remove bottom of pan; let cool completely. Peel off paper. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Meanwhile, in saucepan, bring sugar, orange rind and 1/2 cup (125 mL) water to boil over medium-high heat, stirring. Add sherry; let cool. Discard orange rind. Pour into bowl. Add strawberries; marinate for at least 1 hour. (Make-ahead: Cover and refrigerate for up to 8 hours.)

In small skillet, lightly toast almonds over medium heat, about 2 minutes.

Place cake on serving plate; cut into 8 to 12 wedges, keeping shape of cake. Spoon strawberries and about one-third of the syrup over cake. Sprinkle with almonds. Serve with remaining syrup.