I made this as a two-tier birthday cake for my husband using this method!! It was my very first time making a cake, and even though I’m clumsy and not very good at everyday cooking, I think it turned out pretty well. I baked it twice using a size 20 pan and a size 15 pan, then placed the size 15 cake on top of the size 20 cake. For the size 20 sponge, I used 4 eggs, 120 g granulated sugar, 120 g cake flour, and 40 g butter. For the size 15 sponge, the Q&A said to make it at two-thirds of the amount, so I used 2 eggs, 60 g granulated sugar, 60 g cake flour, and 20 g butter. Since I’m clumsy, cutting the sponge in half to sandwich the strawberries was difficult for me. (lol) I knew it would take a long time, so I did the prep the night before. Bake the sponge → cut the size 20 sponge in half → syrup → whipped cream → halved strawberries → whipped cream → sponge → whipped cream on the outside → cut the size 15 sponge in half → place the bottom half on top of the size 20 cake → syrup → whipped cream → halved strawberries → whipped cream → sponge → whipped cream on the outside (I looked it up, and it said it was okay to prep up to this point the day before.) On the day itself, I added the strawberries and decorated it. ✨ It was quite a lot, but since it wasn’t too sweet, 7 adults (6 men, 1 woman) polished it off in no time!! ❤️

I’ve made this recipe many times and figured out the tricks, so here are my notes. ◯ Sponge • It tastes great if you add a few drops of dark rum to the syrup. • Put the egg whites in the refrigerator as soon as you separate them from the yolks. Once the meringue reaches about 70% stiffness, add a pinch of salt to stabilize it. • When combining the egg whites with the yolk batter, do it in three additions. Mix the first addition thoroughly with a whisk, then fold in the next two with a rubber spatula so you don’t deflate the foam. • Once baked, drop the pan from about 30 cm above the counter to prevent shrinkage. • A cake slicer is handy when slicing. ◯ Cream • If you use non-dairy whipping cream, adding lemon, skim milk powder, or 1 g of melted gelatin per 100 ml of cream helps keep it from going runny. • For chocolate cream, pure cocoa powder is convenient. ◯ Decoration • If you place a piping bag fitted with a tip into a tall narrow container, like a Seafood Noodle cup, like lining a trash bag, it’s easier to fill with cream. • Slice the fruit for the filling thinly, and leave space so the cream and sponge can stick together; this helps prevent the cake from falling apart when cut. • When cutting, use short gentle motions as much as possible to keep it from crumbling.

It was my first time making a whole cake, but when I followed the recipe, it turned out really delicious (˘ω˘). My husband was happy too 🥳 Also, I used light brown sugar instead of granulated sugar, and it turned out fine. I accidentally forgot to add the butter, but it still became a fluffy sponge cake and was delicious 🥳

I’ve made this again and again! I use the same measurements but make it with 4 eggs. However, when I make it in an 18 cm pan and split it into 3 layers, 2 cartons of heavy cream aren’t enough, so I use 3. This time, I added cream cheese and lemon juice to the whipped cream! It turned out even better than usual.

It says this is for advanced bakers, but if you have a hand mixer or hand blender, making the batter is not that difficult. Once the batter is mixed, you just bake it, and making the syrup is easy too (I simply made the syrup in the microwave, and it worked fine). You only need to cut the strawberries, and for the whipped cream, just mix it and spread it on. I made it in a size 15 cm pan using 2 eggs, 60 g cake flour, 60 g sugar, 20 g butter, and 10 g sugar for the fresh cream. I used a rubber spatula when mixing in the cake flour. I chilled both the egg whites and the fresh cream in their bowls in the refrigerator, then mixed them quickly before they could warm up. I had thought making a cake would be a high hurdle, but it was a great discovery to realize, wow, I really can make cake 😂 My family said, "I thought you had just bought a sponge cake and spread whipped cream on it!!" 😂 I used yma mama's design as a reference. Thank you very much ^^*

It was my first time making a cake, and it turned out to be a great success. 💯 The sponge didn’t come out fluffy and ended up a bit firm, but it was still very delicious. 😋 My family loved it. The cream wasn’t too sweet, and it was just right when eaten with the strawberries. 🥰

I ended up with a cake that turned out really well! By following the recipe, I was able to make a cake with a sponge that was just the right sweetness and not too heavy.

I made this as one of the dishes for Christmas dinner! It was incredibly delicious!

This turned out to be the fluffiest sponge cake I’ve ever made! I used 400 ml of heavy cream and 2 tablespoons of sugar. If you prefer it sweeter, I think you could add a little more sugar to the syrup or the whipped cream. When baking, I placed it on the lower oven rack, and after 23 minutes it came out with a nice color. I’ll definitely make it again.

This time I made it with lots of extra fruit. What I changed was: I used 100 g of cake flour, doubled the syrup, and used 400 ml of 40% fat plant-based fresh cream with 50 g of sugar. Personally, I prefer whipped cream on the sweeter side. For the baking time, I rotated it partway through, covered it with foil, and then baked it for an additional 17 minutes. I made it into 3 layers and filled it with canned mandarin oranges, kiwi, and strawberries. I also made a scoop cake with the remaining ingredients 😃