Ingredients

• Eggs 3
• Cake flour 50g
• Caster sugar 40g (for egg whites)
• Milk 35g
• Corn oil 30g
• A few drops of lemon juice (optional)
• Whipping cream 300g
• Caster sugar 25g (for cream)
• Fresh strawberries as needed
• A little mint (for decoration)

Instructions

1. Mix corn oil and milk until emulsified. Sift in cake flour and stir with a Z-pattern until no dry flour remains.
2. Add egg yolks and mix until smooth.
3. Add lemon juice to egg whites. Beat with sugar in 3 batches until soft peaks form.
4. Mix 1/3 meringue with the yolk batter, then fold back into the rest.
5. Pour into a 6-inch pan, bake at 150°C for about 50 minutes. Invert to cool completely, then slice into 2–3 layers.
6. Whip whipping cream with sugar until stiff and smooth.
7. Spread cream on a cake layer, place halved strawberries, then cover with more cream.
8. Cover with the second layer, smooth the sides and top. Decorate with whole strawberries and cream.
9. Chill for 30 minutes to set before serving.