For the Vanilla Sponge Cake:
- Preheat the oven to 180°C (350°F) and line a round cake tin with parchment paper.
- In a large bowl, whisk together 3 large eggs, 100g of sugar, and 1 tsp of vanilla extract until the mixture is pale and fluffy.
- Sift 100g of flour and 1 tsp of baking powder together and gently fold into the egg mixture, being careful not to deflate the air you’ve whipped in.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake for 10-12 minutes or until a skewer inserted into the center comes out clean. Be careful not to overbake to ensure the cake remains moist.
- Once baked, remove from the oven and let it cool on a wire rack.
For the Vanilla Cream:
- In a saucepan, heat 340g of milk with 75g of sugar until it comes to a boil.
- In a separate bowl, whisk together 2 egg yolks with the remaining 75g of sugar and 50g of cornstarch until smooth.
- Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until the cream thickens.
- Once thickened, remove from heat and stir in 1 tsp of vanilla extract.
- Transfer the cream to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge for 3-4 hours.
- When the cream is cooled, whip it until smooth. In another bowl, whip 160g of room-temperature butter until creamy and then gradually add it to the chilled cream, mixing until well incorporated.
For the Decoration:
- Wash and halve strawberries for the topping.
- Whip some additional cream to stiff peaks for piping on top of the cake.
- Chop some pistachios for a crunchy texture and a pop of color.
To Assemble:
- Once the cake is cooled, slice it horizontally if desired to have multiple layers.
- Spread a layer of the vanilla cream over the cake.
- Arrange the strawberry halves on top of the cream and pipe dollops of whipped cream around the edges.
- Sprinkle the chopped pistachios over the whipped cream for a decorative touch and a contrast in texture.
Tips:
- When folding in the flour, use a spatula and a gentle hand to keep the cake light and airy.
- For the vanilla cream, ensure that the butter is truly at room temperature to avoid lumps.
- If you’d like to enhance the flavor, consider brushing the cake layers with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) infused with lemon zest or a liqueur of your choice.
This refined recipe should give you a beautiful and delicious cake that’s perfect for any special occasion!