Ingredients
Equipment
Method
Bake the yellow sponge
- Preheat oven to 350°F and prepare a 9-inch round cake pan. Ensure it is ready so the batter goes in immediately after mixing.
- Whisk together all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined. Stop whisking when the mixture looks uniform in color.
- Beat egg yolks with granulated sugar until pale and thick, about 3 minutes. The mixture should look lighter and ribbon slightly when lifted.
- Add vegetable oil, water, and vanilla extract to the yolk mixture. Mix until smooth and glossy with no visible oil streaks.
- Fold the flour mixture into the yolk mixture just until no dry pockets remain. Stop as soon as the batter looks cohesive to keep the sponge tender.
- Beat the egg whites until stiff peaks form. Lift the whisk to confirm the peaks stand upright and hold their shape.
- Gently fold the beaten egg whites into the batter. Fold until the color is uniform and the batter is airy.
- Pour the batter into the 9-inch round cake pan and smooth the top. Tap the pan lightly so the surface settles evenly.
- Bake for 30 minutes at 350°F until a toothpick comes out clean. Look for a lightly golden top that springs back when gently pressed.
- Cool completely. The cake must be fully cool before slicing so layers stay intact.
Assemble and chill
- Slice the cake into two layers. Aim for even thickness so the pastry cream layer stays level.
- Spread half the pastry cream on the bottom layer. Smooth to the edges for a neat, pale pink stripe.
- Arrange half the whole strawberries on top of the pastry cream. Place them close together for a jewel-like layer.
- Add the top cake layer. Press gently so the layers adhere without squashing the fruit.
- Spread the remaining pastry cream over the top layer. Smooth it evenly for a consistent base under the final strawberry arrangement.
- Arrange the remaining whole strawberries on top in a decorative pattern. Create a centered or fan layout so the fruit is the focal point.
- Dust with powdered sugar. Use a light hand so it looks like a thin snowfall rather than a thick coating.
- Refrigerate for at least 1 hour before serving. Chill until the pastry cream is set and the slice holds together.
Notes
Pro tip: use fully cold cake before slicing—if the sponge is even slightly warm, it can tear and the pastry cream layer won’t look as clean. Store leftovers in the refrigerator, covered, for up to 2 days; freezing is not recommended because the whole strawberries and pastry cream texture can soften. For a lighter option, substitute part of the granulated sugar with an equal amount of a 1:1 sugar substitute and expect a slightly less golden crumb.