Japanese-Style Strawberry Cake

Ingredients

For the sponge cake:

4 eggs

1/2 cup flour

1/4 cup sugar

60 ml vegetable oil

1/2 tsp vanilla

A pinch of salt

For the frosting:

1.5 cups whipping cream

2.5 tsp gelatin

1 tbsp water

1/2 cup sugar

Strawberries

Preheat the oven to 150°C. In a bowl, beat the egg whites (3) with sugar until fluffy. In another bowl, beat the yolks (3), whole egg, salt, flour, vegetable oil, and vanilla until smooth. The batter should be yellow and thick. Carefully fold the egg whites into the main mixture and mix thoroughly.

 Pour the batter into the prepared (lined) pan and bake for 25 minutes until lightly browned. Remove from the oven and while the cake is cooling, prepare the frosting.

French frosting: Dissolve the gelatin in water in a small bowl. Once the gelatin has dissolved, microwave it for 15 seconds. Cool.

In a medium bowl, beat the cream with sugar until stiff peaks form. While the mixer is running, add the gelatin to the cream and continue whisking.

Cut the cake into 2 equal halves. Prepare a serving dish and place one half of the cake on the bottom. Top with half the cream, a layer of halved strawberries, the remaining cream, and top with the second cake layer. Freeze for 30 minutes, cut into small rectangles, and serve.

Enjoy!