Preheat the oven to 325°F (163°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix oil, water, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.

Bake the Cake

Pour the batter into an ungreased tube pan and bake for 55-60 minutes or until a toothpick inserted comes out clean. Let cool upside down for 1 hour before removing from the pan.

Strawberry Mousse

Prepare the Gelatin

In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.

Make Mousse

In a saucepan, combine pureed strawberries and sugar over medium heat until sugar dissolves. Remove from heat, add bloomed gelatin, and stir until dissolved. Let cool. Whip heavy cream to soft peaks and fold into the strawberry mixture. Refrigerate until set.

Basil Buttercream

Make the Buttercream

In a mixing bowl, beat butter until creamy. Gradually add powdered sugar, mixing well. Add heavy cream, chopped basil, and vanilla extract. Beat until fluffy and smooth.

Candied Basil

Candy the Basil

In a small saucepan, combine sugar and water to create a syrup. Bring to a simmer and add basil leaves, cooking for 1-2 minutes until they are translucent. Remove and place on parchment paper to cool and harden.