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1
Prep Boil water in a large pan that fits a bowl.
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2
Preheat oven at 180C/356F.
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3
Melt butter with a microwave or in a double broiler.
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4
Crack egg and beat well.
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5
Add granulated sugar and mix.
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6
Suspend the bowl over boiling water (turn heat off).
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7
Whisk with a hand mixer on high speed.
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8
When thickened with large bubbles, remove bowl from boiling water.
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9
The mixture should be roughly around 40C/104F.
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10
Continue to whisk until thick.
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11
When it's thick enough that you can draw a line through it, turn the speed of the hand mixer to low.
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12
Even out the mixture by breaking any large air bubbles.
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13
Remove the hand mixer and switch to a rubber spatula.
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14
Drizzle in milk and mix until smooth.
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15
Sift in the powdered ingredients.
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16
Fold in a light cutting motion.
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17
When it's no longer floury, add melted butter and stir until the batter turns shiny.
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18
Line the cake pan with parchment paper.
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19
Pour in the batter and bake in 180C/356F preheated oven for approx.
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20
20 minutes.
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21
Remove pan while it's hot.
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22
Peel the parchment paper and let it cool down.
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23
When it's cooled thoroughly, slice it in half horizontally as in the photo.
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24
Combine granulated sugar into the heavy cream.
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25
Suspend the bowl over ice water and whisk using a hand mixer until soft peaks form.
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26
Add any liqueur if you wish.
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27
Use a spoon to spread out the whipped cream onto the sponge cake.
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28
Slice the strawberries in half and align onto the whipped cream.
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29
Don't place any in the center so that the cake is easier to cut.
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30
Spread out some more whipped cream on top of the strawberries.
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31
Layer with the other half of the sponge cake.
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32
Spread out whipped cream on the top.
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33
Just use a large spoon.
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34
Decorate with more strawberries and other decorations to finish Merry Christmas.
