Directions
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Prepare Your Pan: Begin by ensuring your round cake pan is perfectly prepped. Use butter to coat the inside, followed by a dusting of flour. This will help the sponge cake easily release when baked.
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Whip the Egg Whites: In a large mixing bowl, take the egg whites and whisk them until they form soft peaks. Gradually add the 100g of sugar while continuing to whisk. This process will take a few minutes but sets the stage for a tremendous, airy sponge.
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Mix Egg Yolks: In another bowl, whisk the egg yolks until they turn a lighter shade and form ribbons when you lift the whisk. Slowly incorporate the melted butter into this mixture, ensuring it’s well combined.
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Combine: Gently fold the egg whites into the yolk mixture. You want to retain as much air as possible, so use a spatula to carefully combine them without deflating.
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Incorporate Flour: Sift the flour into the egg mixture. Again, take care to fold it in gently. The goal here is a tremendously fluffy batter, so be patient.
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Bake: Pour the batter into the prepared cake pan. Bake in a preheated oven at 170°C (340°F) for about 30 minutes or until a toothpick comes out clean. The kitchen will fill with the most wonderful scent.
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Cool the Cake: Once baked, allow the sponge cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. While it cools, move on to preparing the filling.
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Prepare Strawberries: Hull and slice the strawberries, placing them in a bowl. Sprinkle 10g of sugar over them and let them macerate for about 15 minutes. This enhances their sweetness and juiciness.
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Whip the Cream: In another bowl, whip the 400ml of cream until it forms soft peaks. Add 10g of sugar to the cream during whipping, enhancing the sweetness to balance the tartness of your strawberries.
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Assemble: Slice the cooled sponge cake horizontally into two layers. On the bottom layer, spread a generous layer of whipped cream, then add a layer of the macerated strawberries.
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Top Layer: Place the second half of the sponge cake over the strawberries. Spread cream generously on top and decorate with the remaining strawberries.
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Chill and Serve: Refrigerate the cake for at least an hour before serving. This allows the flavors to meld and the cake to become even more delicious.
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