Sponge:

1. Preheat the oven to 170 Degrees C
2. Separate the eggs into egg whites and egg yolk
3. In a bowl mix the softened butter with the first portion of sugar
4. Once the butter and sugar mix becomes light in colour and creamy, add in the egg yolks and mix until well combined. 
5. Pour in the milk and mix until it’s well dissolved
6. Sift in the plain flour and corn flour
7. Mix until there are no more lumps (avoid over mixing or the sponge will become dense and heavy)
8. In a separate bowl, beat the egg whites whilst gradually adding the second portion of sugar until it reaches stiff peaks.
9. Carefully fold the yolk mixture into the egg white mixture until it’s well combined without deflating the batter
10. Line the pan with a circle cut out of baking paper at the bottom and use butter the grease the sides
11. Pour the batter into the tin and bake for 40 minutes at 170 degrees C.
12. Once complete, take the cake out of the oven
13. Use a small knife or spatula to go around the cake and remove it from the tin.
14. Leave the cake rest upside down on a cooling rack for 20-30 minutes until it’s fully cooled down (otherwise you risk to melt your icing)
15. Using a bread knife or cake leveller, cut the sponge into 2 layers
16. Optional: I also cut out the outer golden ‘skin’ layers of the sponge, keeping only the pale sponge insides so that it looks prettier

Icing & Assembly

1. While waiting for the cake to cool down, you can start making the icing and cut the strawberries
2. In a bowl, add the whipping cream (or double cream) mascarpone and sugar then using a hand mixer mix until you get a thick icing texture, be careful not to over-whip for too long otherwise the icing will break apart and won’t be as smooth – you can add some more cream or mascarpone to fix this
3. Slice some strawberries
4. Using a turntable (optional, but it will make the icing phase much easier), place the first layer of sponge then add a layer of cream, followed by a layer of sliced strawberries then topped with another layer of cream. 
5. Use a spatula to even out the cream layer, then add the second layer of sponge on top
6. Cover the rest of the cake with the remaining whipped cream and decorate with strawberries