Christmas Strawberry Shortcake

Beat 2 whole eggs and add 70g of cane sugar, then mix.

Place the bottom of a bowl over hot water and whip the egg mixture while warming it to about 30°C.

Add vanilla extract to 30g of heavy cream and warm it over hot water.

Whisk the egg mixture until it becomes pale and fluffy.

Sift in half of the cake flour and fold in gently.

Sift in the remaining cake flour and mix until no dry flour remains.

Add a portion of the warmed cream to the prepared batter, mix well, then return it to the egg mixture.

Pour the batter into a lined cake pan and bake in a preheated oven at 170°C for 25〜30 minutes.

Allow the baked sponge cake to cool.

Combine ingredients for the sugar syrup in a pot, heat until the sugar dissolves, then cool.

Slice the cooled sponge into 10mm thick pieces.

Make whipped cream. Chill a bowl by placing its bottom in ice water, then add sugar and sweetened condensed milk to the heavy cream and whip gently.

Set aside 100g of whipped cream and keep in the refrigerator.

Lightly brush the sponge with syrup, then layer with whipped cream and strawberries.

Whip the remaining cream and decorate the cake surface, also whip extra cream for decoration.

Finish by decorating the top with strawberries.