• Chocolate Sponge Cake

1. Preheat oven 160°C/320°F.

2. Separate the eggs.

3. In the yolk bowl, add sugar. Mix vigorously until well combined.

4. Add in the oil, salt and strawberry puree. Mix vigorously until well combined.

5. Sift in the flour and baking powder. Whisk in a circular motion until combined, do not over mix. Set aside.

6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix for a few seconds until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.

7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.

8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles. Tap the pan on table to further release the air bubbles.

9. Bake in preheated oven at 160°C/320°F for 40-45 minutes or until an inserted skewer comes out clean.

10. Remove the cake from the pans, cool completely.

1. Once the cake is cooled, transfer the cake onto a non-stick parchment paper. Place the cake onto a larger pan, aluminium and any glassware is fine, as long as you can fit the cake in it.

2. Prick some holes in the cake. Set aside.

• 3 Milk Bath

1. In a glass, add condensed milk and strawberry puree. Mix until well combined.

2. Gradually add in the evaporated and whole milk. Mix until well combined.

3. Pour the milks over the cake slowly, as the liquid may takes a few seconds to sip in.

4. Cover the cake with cling film, and refrigerate it at least 1 hour or overnight.

• Cream & Strawberry Frosting

1. In a large chilled bowl, add the whipping cream. Place it over a bowl of ice.* Mix on low speed until slightly thickened or almost soft peak.

*for many of you had asked me how to make the cream stable. Placing the bowl of whipped cream is one way to do that because the cream can get stiff faster and stable.

2. Transfer half the cream into another bowl. Refrigerate while working on the next step.

3. For the remaining half, place it back into the bowl of ice. Add the strawberry puree. Mix until well combined and the cream is stiff.

4. Spread the strawberry cream on top of the chilled cake. Refrigerate for 1 hour.

5. For the other half of chilled cream, whisk it until it becomes soft and smooth, and the whisk able to hold it in a lump. This is for the piping the deco (as shown in video)