Super Fluffy Sponge Cake with Vanilla Bean Whipped Cream and Juicy Strawberries

Preheat oven to 350F. Line the bottom of a 9” springform pan with parchment paper (do NOT grease the sides).

In a bowl, combine 1 cup cake flour (or all purpose flour), 1 teaspoon baking powder, and a pinch of salt. Mix very well, then set aside.

Separate 6 eggs, placing the whites in a stand mixer bowl and the yolks in a separate bowl.

Beat the egg whites until frothy, then gradually add 3/4 cup granulated cane sugar. Beat until stiff peaks form, then add 1 teaspoon vanilla bean paste.

On medium speed, add the egg yolks one at a time to the egg white mixture. Sift in the flour mixture and fold together with a rubber spatula until smooth.

Transfer the cake batter into the prepared pan. Bake in the middle rack for 18 to 22 minutes, or until the center is set and the top is golden.

Take the cake out of the oven and immediately flip it upside down to cool for 1-2 hours (or until completely cooled). It's recommended to flip it onto a wire rack to prevent moisture from being trapped in the pan.

Once cooled, top with fresh whipped cream infused with vanilla bean paste and quartered strawberries that have been tossed with sugar and allowed to sit for 20 minutes.