Sponge Cake

4 eggs, at room temperature

1/2 cup (100g) sugar

1 1/2 teaspoons (7,5ml) vanilla extract

2/3 cup (80g) flour

1/2 teaspoon baking powder

pinch of salt

1. preheat oven to 350°F (175°C). Grease and flour a 9" (22cm) cake pan and set aside. Make sure the cake pan is high enough to fit the batter and still have room for the cake to rise without spilling over the sides

2. combine flour, baking powder and salt. Set aside

3. in the bowl of an electric mixer with a paddle attachment, beat the eggs with the sugar on high for 3-5 minutes until doubled in size and pale in color. Add vanilla extract and beat to combine

4. sieve half the flour mixture into the batter and fold it in with a spatula. Fold in rest of the flour

5. pour batter into prepared pan. Tap the pan to release air bubbles. Bake 20 minutes or until a toothpick comes out clean

6. cool cake for 10 minutes and the invert onto a cooling rack. Cool completely before topping with cream and strawberries 

Whipped Cream

1 1/2 cups (350ml) heavy cream

2 tablespoons (13g) powdered sugar

1 teaspoon vanilla extract

2 cups (300g) strawberries

1. whip the cream together with the sugar and vanilla extract until soft peaks form

2. pour whipped cream over cake and arrange halved strawberries on top. Refrigerate at least 2 hours or overnight