Preparation — Sponge Cake with Custard, Strawberries and Whipped Cream

• Let’s prepare the sponge cake. In a bowl, beat the eggs and sugar; gradually add the flour mixed with the baking powder, then add the milk in a thin stream while continuing to stir until smooth. Bake at 356°F (180°C) for about 10–15 minutes if you use three baking pans (i.e., to make three separate layers); otherwise, if you bake a single pan and cut it later, bake for at least 20 minutes. For the soak (syrup), blend a few strawberries, add a few tablespoons of water and 1 tablespoon of sugar, and heat for a couple of minutes. For the custard, heat the milk; in another bowl beat the eggs, sugar and cornstarch (and vanilla), then add the hot milk little by little while mixing well. Put back on the heat and cook until the custard thickens. Take one sponge layer and brush with the prepared syrup, spread a layer of custard, then add a layer of strawberries cut into pieces. Place the second layer on top, brush with syrup and repeat the layers of custard and strawberries. Take the third layer, brush with syrup, and place the moistened side on top of the custard and strawberries. Whip the cream, cover the entire cake with the whipped cream, trying to level it well. At this point put the remaining cream into a piping bag fitted with a star tip and make decorations; decorate as desired with strawberries as well.

  
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