A light and fluffy sponge cake layered with fresh strawberries and whipped cream, perfect for special occasions.

Scale

Preheat your oven to 180°C (350°F). Prepare your cake pan by greasing it with butter and dusting with flour.
Whip the egg whites in a large bowl until soft peaks form. Gradually add the sugar, continuing to whip until you achieve a glossy meringue. Set aside.
In another bowl, combine the egg yolks with melted butter. Whisk until well mixed.
Sift the flour into the yolk mixture in three additions, folding gently to avoid deflating the batter.
Incorporate the meringue into the batter, folding carefully to maintain the volume.
Pour the batter into the prepared pan, smoothing the top.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the syrup by dissolving 10g of sugar in 40ml of water over low heat. Let it cool.
Whip the cream with 10g of sugar until soft peaks form.
Layer the cake: slice it horizontally into two or three layers, brush with syrup, spread whipped cream, and layer fresh strawberries between each slice.
Stack the layers back, top with more cream and decorative strawberries.

Best enjoyed fresh. You can experiment with different berries or flavored whipped cream.

Keywords: cake, strawberry, dessert, Japanese, sponge cake