Allow eggs to stand at room temperature for 30 minutes. Grease the bottom and sides of a 9-inch springform pan. Line bottom with parchment paper; grease paper. Sprinkle the sides and bottom of pan with granulated sugar; dust with flour. Set pan aside.

In a large mixing bowl combine eggs and the 3/4 cup granulated sugar. Beat with an electric mixer on high speed for 15 minutes. With mixer running, gradually add the oil in a thin, steady stream (this will take about 1-1/2 to 2 minutes). Turn off mixer immediately after all of the oil has been added. Sift flour over egg mixture; fold in until no lumps remain.

Pour into prepared pan; place pan on a baking sheet. Bake in a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched. Cool cake completely in pan on a wire rack.

To serve, remove cake from pan; remove and discard parchment paper. Cut cake into wedges. Spoon some of the sauce onto each plate or into each bowl. Place wedges on top of sauce. Dust each serving with powdered sugar. If desired, garnish with mint. Makes 10 to 12 servings.

In a blender conainer combine 4 cups strawberries, 2/3 cup champagne or sparkling whte wine, and 3 tablespoons sugar. Cover and blend until smooth. (Or, for a food processor, combine half of the ingredients at a time; cover and process until smooth.) Cover sauce and chill up to 24 hours.