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For the Sponge Cake:
5 medium eggs
130g sugar
110g flour
3 tablespoons oil
1 teaspoon bourbon vanilla extract
1/2 teaspoon baking powder
For the Cream:
6 small egg yolks
130g sugar
200ml whole milk (3.5% fat)
250ml heavy cream (36% fat)
2 vanilla sugar packets
10g gelatin + 60ml cold milk
400g strawberries (cut into small pieces)
For the Whipped Cream:
250ml heavy cream (36% fat)
2 vanilla sugar packets
For the Decoration:
Strawberries and wild strawberries
Preheat the oven to 180°C and line a 24×24 cm detachable-bottom baking pan with parchment paper.
Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt until stiff peaks form, then gradually add sugar and continue whisking until a firm meringue forms.
In a separate bowl, whisk together the egg yolks, oil, and vanilla extract.
Gently fold the egg yolk mixture into the egg whites using slow, upward motions. Sift the flour and baking powder together, then gradually fold them into the egg mixture using slow, upward motions.
Pour the batter into the prepared pan, level it, and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the sponge cool completely, then cut it into two equal layers.
For the Cream:
Wash and chop the strawberries, then place them in a strainer to drain excess juice.
Soak the gelatin in 60ml of cold milk.
In a heatproof bowl, whisk the egg yolks and sugar for about 5 minutes. Add the milk and mix until well combined.
Place the bowl over a double boiler and continuously stir until the mixture thickens and the sugar dissolves.
Remove from heat, and add the soaked gelatin, stirring until it dissolves completely.
In a separate bowl, whip the heavy cream until firm. Make sure the cream is cold from the fridge.
Let the egg mixture cool for about 10 minutes, then gently fold in 250g of the whipped cream.
Assembly:
Line the sides of the baking pan with plastic wrap and acetate film. Place the first layer of sponge cake in the pan.
Spread half of the chopped strawberries over the cake and pour half of the cream mixture on top (the cream will be slightly runny, but don’t worry, the sponge will absorb some of it).
Add the second layer of sponge cake, spread the remaining strawberries, and pour the remaining cream over the top.
Spread the remaining 250g of whipped cream over the cake, level it, and decorate with fresh strawberries and wild strawberries.
Refrigerate the cake for 3-4 hours to set, then carefully remove the baking pan’s sides and acetate film. Cut into slices and serve.