Lemon Sponge Cake with Strawberries and Chantilly Cream

Preheat the oven to 175 C (350 F) with the rack positioned in the middle, then lightly grease an 8-inch round cake pan and line the bottom with a parchment paper circle.

Sift the cake flour and fine sea salt together through a flour sifter into a medium mixing bowl twice to remove all lumps and maximize aeration.

Stir the melted unsalted butter, lukewarm whole milk, and finely grated lemon zest together in a small heatproof bowl, and place the bowl in a warm spot to keep the butter liquid.

Whisk the room temperature eggs and 130 grams of granulated sugar together in a large heat-safe mixing bowl placed over a saucepan of gently simmering water until the sugar dissolves completely and the mixture warms to 40 C (104 F).

Transfer the warmed egg and sugar mixture to a stand mixer fitted with the whisk attachment and beat on high speed for 7 minutes until pale, tripled in volume, and falling in thick ribbons that hold their shape for 3 seconds.

Fold the sifted cake flour mixture into the whipped eggs in three separate additions using a silicone spatula, cutting down the center, sweeping along the bottom, and rotating the bowl after each stroke.

Scoop roughly 120 ml of the flour-egg batter into the warm butter and milk mixture, fold thoroughly to lighten its density, then gently fold this lightened mixture back into the main batter until homogeneous.

Pour the batter into the prepared cake pan from a height of 10 cm to eliminate large air pockets, gently tap the pan once on the counter, and bake at 175 C (350 F) for 24 to 26 minutes until the center reaches at least 95 C (203 F) on an instant-read digital thermometer.

Cool the sponge cake in the pan for 10 minutes on a wire cooling rack, run a thin spatula around the edges, invert onto the rack, peel away the parchment paper, and let it cool completely to room temperature for 45 minutes.

Combine 40 ml fresh lemon juice, 40 ml water, and 40 grams granulated sugar in a small saucepan, bring to a simmer over medium heat, and cook for 2 minutes until the sugar dissolves completely, then remove from heat to cool.

Hull the rinsed and dried fresh strawberries, then slice them evenly into 5 mm thick slices on a cutting board using a chef knife.

Place the sliced strawberries in a prep bowl, toss gently with 25 grams granulated sugar, and let macerate at room temperature for 20 minutes until a light red syrup collects at the bottom.

Pour the chilled heavy cream, sifted powdered sugar, and vanilla extract into a chilled bowl, and beat with an electric hand mixer on medium speed for 3 to 4 minutes until medium-firm peaks form.

Slice the completely cooled sponge cake horizontally through the equator into two equal layers on a cutting board using a long serrated bread knife.

Place the bottom sponge layer cut-side up on a serving platter and brush half of the cooled lemon soaking syrup evenly across the entire crumb surface using a pastry brush.

Dollop half of the whipped Chantilly cream over the moistened bottom sponge layer, smooth with a spatula leaving a 1 cm border around the edge, and arrange half of the macerated strawberry slices in a single layer over the cream.

Set the top cake layer cut-side down over the filling, press lightly to level the cake, and brush the top crust with the remaining lemon soaking syrup using the pastry brush.

Spread the remaining whipped Chantilly cream across the top of the cake creating decorative soft swirls with the spatula, then arrange the remaining macerated strawberries attractively over the center.

Chill the assembled cake under a cake dome in the refrigerator at or below 4 C (40 F) for at least 30 minutes to firm the cream and set the layers before slicing.