Sponge-1 cup sifted flour1 1⁄2 teaspoon baking powder1⁄4 teaspoon salt5 eggs (separated)1 cup ordinary sugar1 teaspoon vanilla essence1⁄3 cup milk60g butter (melted & cooled) 3 milk syrup-1 can evaporated milk1 can coconut milk1 can condensed milk Also needed-250ml fresh creamIcing sugar (as needed)Strawberry JamFresh strawberries
1. Preheat oven to 180°C.2. Spray a 9×13inch pan or oven proof pyrex dish.3. Sift flour, baking powder & salt in a bowl.4. Beat egg yolks & 3⁄4 cup of the sugar until pale yellow in a separate bowl.5. Add the vanilla essence, melted butter and milk to egg mixture.6. Beat the flour into.egg mixture till well combined.7. Whisk egg whites with clean dry beaters, by gradually adding in the remainder 1⁄4 cup sugar.8. Beat till soft peaks form.9. Gently fold the egg whites into batter until combined.10. Pour into pan, lightly spread evenly.11. Bake for approx 20-25min till done or when skewered, skewer comes out clean.12. Mix the 3 milk syrup in a sauce pan on the stove till just heated through before cake is done.13. When the cake is done, poke holes with a skewer all over.14. Slowly pour ½ of the milk mixture over cake, and leave the other half to serve with cake.15. Spoon on a layer of strawberry jam.16. Place cake in refrigerator for a few hours or overnight and allow syrup to seep in.17. Whip fresh cream with icing sugar to taste, till stiff. 18. Pipe or spoon onto cake.19. Place back in fridge till needed.20. Before serving, place on halved strawberries.