Fraisier Cake

Preheat oven to 180 degrees C. Grease a round 24cm cake pan and dust with flour.

Mix the 5 egg yolks with 100g of the sugar in a heatproof bowl. Place the bowl over a pan of barely simmering water, ensuring the bowl doesn't touch the water. Whisk until the mixture is lukewarm. Remove bowl from heat and whisk until completely cooled.

In a separate bowl with a clean whisk, combine the egg whites with a pinch of salt and beat to soft peaks, then beat in the remaining 50g sugar and whisk till stiff peaks form.

Gently fold flour and melted butter into the cooled yolk mixture. Once smooth, fold in the egg whites. Pour mixture into prepared pan.

Bake for 30 minutes or until cooked when tested with a skewer. Cool sponge in pan for 5 minutes before turning out onto a wire rack to cool completely.

In a small saucepan, stir the sugar, water and vanilla over medium-low heat until sugar dissolves. Bring to the boil and simmer for 2-3 minutes or until syrup thickens slightly. Reduce heat to low and keep the syrup warm until needed.

In a saucepan, heat the milk with the vanilla. Bring to a gentle boil for 1 minute.

Whisk the egg yolks with the caster sugar in a large mixing bowl. Gradually add the cornflour. Slowly pour the hot milk into the yolk mixture, whisking constantly. Transfer back into the saucepan and heat over medium heat while whisking constantly until the custard thickens. Once thickened, pour into a bowl and cover with cling wrap. Let cool at room temperature for a bit, then transfer to the fridge to cool completely.

Whip the chilled cream, with the optional tablespoon caster sugar if liked, till stiff. Fold the whipped cream into the cooled custard and transfer to a piping bag. Keep in the fridge until needed.

Place a baking ring on a clean work surface. Line the inside of the ring with baking paper. Cut the cooled cake in half horizontally to make two layers. Place one layer in the bottom of the baking ring and soak generously with the warm vanilla syrup. Place the strawberry halves standing along the ring, flat side facing out. Ensure that the strawberries are pressed firmly against ring.

Use the piping bag to top the bottom layer with the chilled custard cream mixture, ensuring the strawberries remain in place. Fill with cream to just above the strawberries, scattering the cream in the centre with diced strawberries as you go.

Cover with the second layer of sponge cake, then lightly soak it with the warm vanilla syrup.

Decorate the top of the cake with fondant, marzipan or royal icing, or whipped cream. One can also add small marzipan or fondant designs. Chill the cake for two hours and remove the ring just before serving.