Ingredients

For the cake batter

– 3 medium eggs

– 80g + 25g sugar

– 140g wheat flour

– 5g yeast

– 2g fine salt

– 45g grape seed oil

– 60g whole milk

For the trim

– 33cl 30% fat liquid cream

– 40g powdered sugar
– 300g strawberries
– Mint leaves

Course

1- Prepare the sponge cake

Preheat oven to 150°C.

Separate the egg whites from the yolks… In a bowl, mix the egg yolks with the oil and milk until smooth. In another bowl, mix flour, baking powder, salt and 80g sugar. Add to the first mixture until smooth. Beat the egg whites with the remaining sugar until stiff but still slightly supple. Add the egg whites to the rest of the batter, mixing gently to avoid breaking them.

Pour the batter into an ungreased 18 cm-diameter, minimum 6 cm-high mold. Bake for 1 hour at 150°C.

Allow the cake to cool completely, then carefully remove from the mould, running a knife around the edges.

2- Prepare the whipped cream

Whip the cream (it must be very cold). When the mixture becomes frothy, gently add the sifted powdered sugar. Continue to whip the cream until you have a nice chantilly. Pipe the whipped cream into a piping bag.

3- Prepare the strawberries

Rinse and dry strawberries. Hull and cut into 2 or 4 pieces, depending on size.

3- Assembly

Cut the cake in half lengthways.

Spread a little whipped cream over one half of the cake. Add a few strawberries and cover with whipped cream. You should use about half the whipped cream. Gently cover with the second half of the cake. Add the rest of the whipped cream to the top of the cake and smooth with a spoon over the top and sides, for an even result. Decorate the top of the cake with the remaining strawberries and a few mint leaves.