Powdered sugar (or the sugar packet for sweetening yogurt)
24g (3 packets)
Sheet parchment paper on a 15 cm cake mould. Softened the butter in the microwave. Sift the flour.
Separate the egg yolks and whites. Put the whites in a large bowl and whip into a meringue by adding sugar in 3 batches.
Stir in egg yolks, and fold in the flour with a rubber spatula until the flour has blended.
Mix in melted butter a little at a time, with a rubber spatula until fully blended.
Pour the batter in the mould and bake for 28 minutes at 340°F/170°C. Then remove from the mould and cool.
Make syrup using the ingredients marked with ☆. They don't need to be measured precisely.
Prepare the whipping cream. Whip 2/3 until it forms soft peaks, and the remaining 1/3 until it forms stiff peaks.
Slice the cooled cake in half and spread the syrup on the top of the cut portion. Layer the stiff whipped cream and 4 sliced strawberries. Apply more cream on top.
Put the top of the cake back on and spread cream all over the cake. Use up all of it; it doesn't matter if it's not perfect at this point.
Frost with remaining soft peak cream, because this cream is slightly less dense, it should spread on beautifully.
Decorate with strawberries as you like.
This cake was cut into a heart shape prior to decorating. No matter how many times I've made this recipe, it's never failed me.
Story Behind this Recipe
I wanted to make a cake with a soft spongy texture!
The finish turns out beautiful because you're using both stiff and softly whipped cream. The egg whites and yolks are separated like making a sponge cake, so a lot of eggs are used in this recipe, resulting in a pillowy soft texture.