Strawberries Cream Sponge Cake My Light Airy Dream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) the springform pan.
2. In a medium bowl, whisk together cake flour, baking powder, and salt.
3. In a large bowl, beat egg yolks with half of the granulated sugar until pale and thick.
4. Gradually whisk in milk, vanilla extract, and vegetable oil until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. In a clean, grease-free bowl, beat egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff, glossy peaks form.
7. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the whites.
8. Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before releasing it from the springform pan. Cool completely on a wire rack.
10. While the cake cools, gently macerate sliced strawberries with 2 tablespoons of sugar in a bowl. Let sit for at least 15 minutes.
11. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12. Once the cake is completely cool, slice it horizontally into two layers. Spread a generous layer of whipped cream on the bottom layer, top with the macerated strawberries, and place the top layer of cake on top.
13. Spread the remaining whipped cream on top of the cake and decorate with additional fresh strawberries, if desired.