עוגת ספוג קסם ועוגת קצפת יפנית עם תותים

מצרכים

• 2 eggs (120g)
• 70g granulated sugar
• 15g milk
• 10g vegetable oil
• 65g cake flour
• 1. Place the eggs in a bowl and whisk on high speed for 2 minutes
• 2. Add all the sugar at once, then whip for 5–7 more minutes
• 3. Add milk, oil, and vanilla; mix on low speed for 30 seconds
• 4. Sift in the cake flour and fold 50–60 times with a spatula
• 5. Pour into the pan in a thin stream and bake at 160°C / 320°F for 38 minutes
• 6. Unmold immediately after taking out of the oven and let cool
• 1 Magic Sponge Cake (above)
• 350g heavy cream, 40–42% fat
• 30g granulated sugar
• 1. Fold a strip of parchment paper into a 1.5cm band and wrap around the sponge as a slicing guide
• 2. Slice the sponge into 3 layers
• 3. Whip the cream over ice water to stiff peaks
• 4. Spread cream, arrange strawberries, and stack 3 layers
• 5. Cover the entire cake with cream a