Serves 8 Ingredients: For one 6 inch Sponge Cake: 1/2 C + 3.5 T all purpose flour 30g butter, melted and cooled White mixture: 3 egg whites 1/3 C sugar a pinch of salt Yolk mixture: 3 egg yolks 3 tsp sugar 2 T milk 1 tsp vanilla For Strawberry Filling: 250 g strawberries, chopped 1/4 C sugar 1/4 C water For Vanilla Buttercream: 100 g unsalted butter, softened 1 tsp vanilla 2.5 C powdered sugar Method: Sponge Cake: Using an electric beater, whip the egg whites until foamy. Add a pinch of salt, mix well. Add sugar little by little and whip until soft peaks are formed (watch video tutorial for reference). Before each addition, make sure the previously added sugar is dissolved. Whip until the whites start to approach stiff peaks - the peaks should hold their shape and should have a slight tilt at the tips. Set aside. Whip the yolks with the sugar until light and airy Add milk and vanilla. Mix well. Mix one third of...