Steps to make a birthday cake or the chantilly cake

• Beat the whole eggs with the sugar at medium speed and work until you obtain a very light, airy and voluminous mixture in which the sugar has completely dissolved: this will take about 10 minutes.

  

• Working with a hand whisk and using a sieve, gently add the cornstarch and incorporate it, then add the flour and do the same. Avoid deflating the mixture; finish by adding the baking powder and the vanilla extract (true pan di spagna doesn’t include baking powder, but add it to avoid disappointments).

  

• Pour the mixture into a 10–11 inch (26–28 cm) pan and bake at 338°F (170°C) in a static oven for 35–40 minutes, but always do the toothpick test before removing from the oven. After baking time, open the oven a little for a draft and let cool for ten minutes before removing the cake from the pan. Leave it in the turned-off but warm oven for thirty minutes, then unmold and place on a rack until completely cooled. To keep the sponge cake for a couple of days, once cooled, wrap it in plastic wrap and keep at room temperature — this way you can also prepare the cake in stages.

  

• Prepare the quick pastry cream, very easy and made with very few eggs. Pour the eggs into a saucepan, add the sugar and mix.

  Pour in a little milk, add the flour, whisk and dissolve everything well to avoid lumps. Then add the vanilla extract and the rest of the milk, mix and place on the stove. You can also add a piece of lemon zest to be removed at the end of cooking.

  

• Let it thicken over moderate heat, stirring continuously. Turn off the heat, remove the lemon zest, whisk again and place the cream to cool in a bowl. When the cream is still warm add a piece of butter and whisk until the cream is glossy and smooth, then add a little Strega liqueur, incorporate it and let cool completely.

  This cream, prepared this way, can be stored in the fridge (very cold) covered with plastic wrap for up to 4 days, so you can organize this part of the preparation in advance as well.

  

• Now it’s time to assemble the cake.

  As you can see, I chose to make a low sponge cake for a single cream layer, so I used a 10-inch (26 cm) pan. For a taller sponge cake you can use an 8.5–9 inch (22 cm) pan.

  With the help of a long serrated knife, cut the sponge cake into two equal layers; you will get one perfectly flat side that rested on the bottom of the pan and one with an imperfect surface. Line the pan you used for baking the sponge with a round of parchment paper and place the layer with the perfectly flat side down, with the crumb facing up.

  Prepare a syrup by mixing together the water and Strega liqueur, or water and orange juice, or use the syrup you prefer.

  Brush the layer with about half of the syrup, distributing it evenly with a pastry bottle or a kitchen brush.

  Spread all the pastry cream over the surface of the sponge cake and distribute the chocolate chips, which you can replace with seasonal fresh fruit like strawberries, peaches, pineapple or other.

  

• Cover with the second sponge layer, placing the crumb in contact with the cream, and brush with the remaining syrup.

  Depending on how moist you like your cake, you can reduce or increase the amount of syrup you allow the cake to absorb.

  Cover everything with plastic wrap and place in the fridge for 8–12 hours. During the resting time the cake will settle into a single compact, uniform and cohesive piece.

  After resting, flip the cake onto a serving plate and decorate.

  

• Pour the cold cream into a cold bowl, add the sugar and the vanilla extract and whip. If you have never used fresh cream and are not sure how to handle it, I recommend cutting it with half pre-sweetened plant-based cream and halving the amount of added sugar. Using a plant-based cream reduces the risk that the cream will curdle or not whip properly.

  After covering the entire surface of the cake with the whipped cream, decorate the edges with chopped pistachios and finish with little dollops of whipped cream.

  

• To write a message, melt 50 g (about 1.8 oz) of dark chocolate with 20 g (about 0.7 oz) of cream, using the microwave or a bain-marie. If using the microwave, place the container with the chocolate and cream inside the oven, run it for 30 seconds at 750 W and stir. If the chocolate is not completely melted, repeat the operation in 15-second bursts until smooth. Once combined, pour it into a disposable piping bag and seal. Make a very small hole and use the piping bag like a pen, keeping your hand steady. Practice on parchment paper a few times before writing on the cake. Any leftover chocolate can be refrigerated, where it will firm up and can be eaten later.

  Of course, you can decorate the cake however you prefer.

  

• The birthday cake keeps in the fridge for 3–4 days (if the cream was made the same day or the day before), covered with a glass dome.