Ashley's Sponge Cake

-Servings: 12
INGREDIENTS:

--6 large eggs, separated (room temperature)

--1/2 cup milk (room temperature)
--1 tablespoon vanilla extract
--1 1/2 cup sugar

--1 3/4 cups All-Purpose Flour

--1/4 cup corn starch
--2 teaspoon baking powder
--3/4 teaspoon salt

--1 stick of butter, cubed (softened)

--2 1/2 cups whipping cream

--2 tablespoons white sugar
--1 teaspoon vanilla extract
--1 - 2 punnets of strawberries

Instructions:

1. Preheat oven to 335 degrees Fahrenheit. Put the rack in the middle of the oven.
2. Butter 2 8'' or 9'' pans.
3. In a separate bowl, whip up egg whites with a hand/stand mixer while slowly adding in the
1/2 cup of sugar. The peaks should be stiff and glossy.
4. In a different bowl, combine the egg yolks, vanilla extract, 1 cup of sugar, and milk.
5. In a bowl, sift the flour, cornstarch, salt, and baking powder. Combine.
6. Pour the egg yolk mixture into the flour mixture and mix until combined.
7. Carefully combine the egg white mixture. Do not over mix.
8. Add the softened cubed butter into the mixture with the hand/stand mixer.
9. Divide the batter between cake pans and smooth out the tops until leveled.
10. Bake for 27 minutes. Should come out clean and moist when inserting a tooth pick.
11. Cool on a cooling rack until ready to decorate with whipped cream and strawberries.
12. Whip up whipping cream, sugar, and vanilla extract until stiff.
13. Cut strawberries 1/2 cm thick.
14. Place a cake on the serving platter and 2/3 of whipped cream on top.
15. Cover with sliced strawberries and spread remaining 1/3 of whipped cream on top.
16. Place the 2nd cake on top.
17. Place the cake in the fridge for at least 3 hours before serving.
18. Enjoy ♥