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1
Line the cake pan with parchment paper.
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2
Preheat the oven to 180 degrees C.
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3
Add the eggs and granulated sugar to a bowl and mix.
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4
Place the bowl over another bowl of hot water and mix with a hand mixer until the mixture is warm to the touch.
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5
Remove the bowl from the hot water bath and beat on high speed until stiff peaks form.
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6
When you lift the beater, the batter should form thick ribbons.
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7
Set the hand mixer to low speed and beat again for 1 more minute.
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8
Add the cake flour in several batches and mix it in.
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9
While turning the bowl with your left hand, use a rubber spatula with your right hand to fold in the flour by lifting the batter up from the bottom of the bowl.
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10
Place the butter over a hot water bath and melt it.
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11
Add the butter, pouring it over the rubber spatula and then folding it in.
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12
Pour the batter into the cake pan.
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13
Pour any batter leftover in the bowl around the sides of the pan, not the middle.
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14
Bake in a 180 degrees C oven for 30 minutes.
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15
When you push on the cake with your hand and it springs back, it's done baking.
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16
(Be careful not to burn yourself).
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17
Remove from the pan and let cool.
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18
Add the ingredients for the syrup to a pot.
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19
Bring to a boil and then let cool.
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20
Put the double cream and granulated sugar into a bowl and place the bowl over another bowl of ice water.
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21
Beat until soft peaks form.
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22
Cut the strawberries in half.
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23
Cut the cake into two layers and spoon the syrup onto the bottom layer.
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24
Spread on the whipped cream and top with strawberries.
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25
Spread whipped cream on top of the strawberries.
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26
Spoon syrup onto the browned side of the top layer of the sponge cake, flip it over and place it on top of the bottom layer.
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27
Spread the surface of the cake with whipped cream and decorate the top with strawberries.
