Homemade Strawberry Cream Sponge Cake From Scratch

Preheat the oven to 350°F (180°C). Grease and line two 18cm cake tins with baking paper.

In a large mixing bowl, whisk the eggs and sugar until pale and creamy. This might take several minutes. The mixture should leave a trail when poured.

Sift in the flour and baking powder. Fold the mixture until the ingredients are well mixed. Do not over-mix to prevent making the cake tough.

Divide equally and pour the mixture into the prepared cake tins. Bake for 20-25 minutes until golden and a skewer comes out clean when inserted into the cakes.

Let the cakes cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely.

While the cakes are cooling, whip the chilled cream with powdered sugar and vanilla extract until it forms soft peaks.

Once the cakes are cool, spread half of the whipped cream over one of the cake layers. Layer half of the sliced strawberries over the cream. Place the second layer on top, then top it with the rest of the whipped cream and strawberries. Serve immediately or store in the fridge until ready to serve.