Ingredients

Whole egg 3pcs

Sugar 95g

Cake flour 85g

Butter 20g

Milk 20g

Whipping cream 300g

Sugar 20g

Fresh strawberries

Method

1. Heat the eggs and sugar over water, about 38℃/100°F, then beat until thick and the lines do not disappear immediately.

2. Add the sifted cake flour to the batter and mix well.

3. Heat the butter and milk, about 50 ℃/122°F to add. Mix well.

4. Pour into the mold, bake, and let cool after removing from the oven.

5. Slice the strawberries and set aside, slice the sponge cake and set aside

6. Whip the heavy cream and sugar together, spread on the cake body, spread the strawberries, and refrigerate for three hours.

7. Cut off the surrounding, cut into four pieces evenly, squeeze the cream, decorate, finished!