Ingredients
Equipment
Method
Bake the sponge
- Preheat the oven to 350°F and prepare a 9-inch round cake pan for baking. Set it aside so the batter goes in immediately after mixing.
- Whisk together all-purpose flour, baking powder, and salt in a mixing bowl. Whisk until the dry mix is evenly combined and looks uniform.
- Beat the egg yolks with granulated sugar until pale and thick, about 3 minutes. Stop when the mixture falls in ribbons and lightens in color.
- Add vegetable oil, water, and vanilla extract to the yolk mixture and mix until smooth. The batter should look glossy and cohesive.
- Fold the flour mixture into the yolk mixture just until no dry streaks remain. Stop as soon as the batter is combined to keep the sponge delicate.
- In a separate bowl, beat the egg whites until stiff peaks form. The peaks should stand upright without drooping.
- Gently fold the egg whites into the batter until light and combined. The batter should look airy with streaks fully incorporated.
- Pour the batter into the 9-inch round cake pan and bake at 350°F for 30 minutes. Bake until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan. Let it cool fully before slicing so the layers stay intact.
Assemble and chill
- Slice the cake into two layers. Keep the layers even so the pastry cream spreads smoothly.
- Spread half the pastry cream over the bottom layer. Smooth it to the edges for a level, pale pink layer.
- Arrange half the whole strawberries on top of the pastry cream. Place them snugly so they form a jewel-like pattern.
- Add the top cake layer and press gently to level. Stop as soon as the layers meet with no sliding.
- Spread the remaining pastry cream over the top layer. Cover evenly for a consistent blush-pink finish.
- Arrange the remaining whole strawberries on top in a decorative pattern. Use whole berries to keep the surface looking bright and tidy.
- Dust the cake with powdered sugar right before chilling. The top should show a light, even snowfall effect.
- Refrigerate the cake for at least 1 hour before serving. Chill until the pastry cream firms and slices hold their shape.
Notes
For the cleanest layers, cool the sponge completely and slice only when it feels firm, not warm. Refrigerate leftovers up to 3 days; freezing is not recommended because the whole strawberries and pastry cream texture can change. If you need a lower-sugar option, use a reduced-sugar granulated sugar and ensure the pastry cream you choose matches the sweetness level.