Ingredients:

  • 4 large eggs, room temperature
  • 120g superfine sugar
  • 120g cake flour, sifted twice
  • 30g unsalted butter, melted and cooled
  • 1 tsp pure vanilla bean paste
  • 450g fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • 400ml heavy whipping cream, cold
  • 50g powdered sugar
  • 60g mascarpone cheese

Instructions:

  1. Combine the 450g sliced strawberries, 2 tbsp granulated sugar, and 1 tsp lemon zest in a bowl.
  2. Beat 4 large eggs and 120g superfine sugar on high speed for 8 minutes until tripled in volume and pale ivory.
  3. Gently whisk in 1 tsp vanilla bean paste at low speed until just combined.
  4. Sift half of the 120g cake flour over the eggs. Use a spatula to fold gently, moving in a J motion from the bottom up.
  5. Sift the rest of the flour and fold again until no white streaks remain.
  6. Stir a scoop of the batter into the 30g melted butter, then pour that mixture back into the main bowl and fold.
  7. Divide batter between pans and bake at 170°C for 25 minutes until the tops spring back when lightly touched.
  8. Invert the pans onto a wire rack.
  9. Beat 400ml cold cream, 50g powdered sugar, and 60g mascarpone until stiff, velvety peaks form.
  10. Place one sponge down, spread a third of the cream, layer the strawberries, then top with the second sponge and remaining cream.