• Measure out the sponge ingredients, separate the eggs and leave everything out to reach room temperature for about 20-30 minutes. (Cover the eggs to stop them from drying out).
  
• Grease the cake tin with a thin layer of butter over the base and sides and line it with parchment paper. Start preheating your oven to 180 °C (356 °F) (170 °C (338 °F) for fan assisted).
  
• In a clean, dry glass mixing bowl, add 2 egg whites and ½ tsp lemon juice. Set your electric mixer to a medium-high setting and whisk until foamy and doubled in size.
  
• Add 60 g white caster sugar one-third at a time, making sure it's fully incorporated before adding the next third.
  
• Continue to whisk on a medium speed until the meringue is smooth and glossy with stable, stiff peaks.
  
• Add 2 egg yolk one at a time, whip using the electric mixer for about 10-15 seconds for each yolk and stop as soon as they're incorporated into the meringue.
  
• Sift 60 g cake flour twice into a separate bowl. Sift once more, this time into the egg mixture, adding it one-third at a time and folding it gently with a silicone spatula. Repeat until all of the flour is incorporated into the mixture, being careful not to over-mix.
  
• Mix 20 g unsalted butter (melted) and 1 tbsp milk in a small bowl. Add about 2 tbsp of the sponge batter and whisk them together to temper them.
  
• Pour the tempered mixture into the cake batter and fold in gently with the spatula.
  
• Once combined, pour the mixture into the lined cake tin and smooth the top and drop the cake tin twice onto a hard surface from about 10cm (4 inches) high.

  Place on the middle shelf of the oven and bake for 20-30 minutes. (Check the cake after 20 minutes and remove once it's golden brown. I usually take it out at 23-24 minutes.)
  
• Once the sponge is fully cooked, take it out from the oven and drop it on a hard surface from about 20cm high (8 inches). This will help prevent sinking and shrinking.
  
• Turn upside down onto a wire rack and remove the cake tin. (Be careful not to burn yourself.) Leave to cool for about 1 hour.
  

Syrup

• In a small pan, add 20 g white caster sugar, 40 ml water and 1 tbsp liquor of choice.
  
• Bring to a boil over a medium heat while stirring continuously. Once it starts bubbling, stop stirring and boil for 1 minute before removing it from the heat.
  
• Once the cake has cooled, cut off the top (as thinly as possible to not waste too much) and then cut in half horizontally. 
  
• Brush the top of each half generously with syrup and save any leftovers for later.
  

Prepare the Strawberries

• Wash 12 strawberries, dry them thoroughly with kitchen paper and remove the stems. Save 7-9 of the most beautiful ones for decorating and slice the rest for the filling.
  

Whipping Cream

• Take a large bowl and add a few handfuls of ice, then take a smaller glass or steel bowl (preferably chilled) and place it on top of the ice. Pour in 300 g heavy cream and add 3 tbsp powdered sugar and 3 drops vanilla essence.
  
• Use an electric whisk (or balloon whisk if you're whisking by hand) and whip until the cream has peaks and becomes spreadable.
  

Assembling

• Place 2-3 spoonfuls of whipped cream in the center of each half of the sponge. Spread it out to the edges until even and arrange the strawberries on one half.
  
• Flip one half onto the other so that the strawberries are sandwiched between two layers of cream. Brush any leftover syrup on the top of the cake and place it on a easy-to-turn surface (e.g. cake board, paper plate etc.)
  
• Add about 4-5 scoops of whipped cream to the middle and spread it out thinly over the edges. This is a crumb coat (to smooth down crumbs) so scrape off any excess into a separate bowl so that crumbs don't mix in with the rest of the cream.
  
• Whip up the cream a little bit more to make it a bit thicker and then add 3/4 of it to the top of the sponge and the other 1/4 to a piping bag. Place the piping bag in the refrigerator while you're icing the cake.
  
• Spread out the cream using an icing spatula, making sure the whole cake is smoothly and evenly covered on the top and sides.
  
• Pipe swirls around the edge and place the strawberries in the center. Decorate with mint leaves and Christmas decorations for a festive finish. Enjoy!