Photography WINSTON CHUANG Styling & Art Direction NIKKI HO

By chef Higashiguchi Tomoko of Patisserie Glace

For the sponge cake:
3 medium eggs (at room temperature)
60g sugar
15ml warm milk
60g all-purpose flour, sifted twice
20g unsalted butter, melted For the fresh cream
200g whipping cream (at least 35 per cent fat), kept cool in a bowl of ice 
60g castor sugar
1-2 punnets strawberries, sliced

1 Preheat oven to 180 deg C. Line the bottom and sides of a 15cm cake pan with parchment paper.
2 In a mixing bowl, whisk the eggs. Add the sugar and place the bowl over a pot of simmering water. Whisk until sugar is combined and eggs are warm.
3 Transfer to an electric mixer and beat at medium speed. When the mixture is white and fluffy, add the milk and beat for another 1-2 min till it’s light and fluffy again.
4 Add the flour into the mixture and mix gently with a spatula in one direction. Do not overmix.
5 Do the same with the butter.
6 Pour the batter into the cake pan and bake for 18 min. When it’s done, remove from pan and place it on a wire rack to cool. Slice the cooled cake into three layers.
7 With an electric mixer, whip the whipping cream and sugar on medium speed until stiff peaks form.
8 To assemble the cake, spread fresh cream on the bottom layer, and place the strawberries on it. Do this twice.
9 Put the second layer of cake over, and repeat, finishing with the top layer of the cake.
10 Cover the cake with fresh cream and decorate with strawberries.