Strawberry Cake

Steps

1. 1
   Heat the oven to 175°C and line the base of a 24 cm springform tin with baking paper; leave the sides ungreased so the sponge can climb.
2. 2
   Whisk the eggs, sugar and vanilla on high speed for 10 minutes, until tripled in volume and thick enough to hold a ribbon.
3. 3
   Sift the flour over in three additions, folding each in gently with a spatula until no streaks remain.
4. 4
   Pour into the tin and bake for 30–35 minutes, until golden and springy. Cool completely in the tin, then run a knife round the edge and release.
5. 5
   Boil the water and the sugar for the syrup for 2 minutes, stir in the lemon juice and leave to cool.
6. 6
   Whisk the mascarpone with the icing sugar until smooth, add the cream and whisk to firm peaks; stop as soon as it holds, or it turns grainy.
7. 7
   Hull the strawberries. Slice 500 g of them 5 mm thick and halve the rest for the top.
8. 8
   Cut the sponge horizontally into three layers. Set the bottom layer on a plate, brush it with a third of the syrup, spread with cream and cover with half the sliced strawberries and a thin layer of cream. Repeat with the second layer, then top with the third and brush it with the rest of the syrup.
9. 9
   Cover the top and sides with the remaining cream, arrange the halved strawberries on top and chill for at least 4 hours before cutting.