Sponge fruit cake with fresh cream

 Vanilla Sponge Cake:

5 egg yolks 35g (1/3 cup) fine sugar - less sweet 80g (1/3 cup + 1 tbsp) vegetable oil 100ml (1/3 cup + 1 tbsp) milk 150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended) 1 tsp vanilla extract (I forgotten to show in the video) 5 egg whites 40g (1/3 cup + 1/2 tbsp) fine sugar-less sweet ½ tsp cream of tartar ❤️Frosting: 400ml topping cream or 500g (2 cups) whipped cream 30g (1/4 cup) powdered sugar ❤️Fillings: 1 can of peach / longan (get the peach syrup from the can for brushing the cake) 5 strawberries ❤️Deco: 6 strawberries 6 piece of sliced peach/ 12 longan Honey (to glaze the strawberries) Instructions: Vanilla Sponge Cake: 1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 8 inch pan 2. Separate the eggs (yolk and white). 3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined. 4. Sift the flour into the mixture. Whisk in a circular motion until the flour disappear. 5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed. 6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined. 7. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is. 8. Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel. 9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min. 10. Let the cake cool completely and then slice it into 3 sheets. Prepare the fillings: 11. Chop the fruits in small little chunks. Prepare the frosting: 12. In a large chilled bowl, add the whipping cream. 13. Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy). 14. Assemble the cake.