In a small saucepan, combine chopped strawberries, sugar, and 50 ml water.

Bring to a gentle boil over medium heat, stirring occasionally.

Mix 1 tbsp cornstarch with 30 ml water to make a slurry.

Slowly add the cornstarch slurry to the boiling strawberries, stirring constantly until the jam thickens.

Remove from heat and let cool completely.

2. Make the Vanilla Sponge Cake

Preheat your oven to 180°C (350°F). Grease and line a round cake pan.

Separate the eggs into yolks and whites.

In a bowl, whisk the egg yolks with vanilla sugar and granulated sugar until pale and creamy.

In another bowl, beat the egg whites with salt until stiff peaks form.

Gently fold the egg whites into the yolk mixture, being careful not to deflate the batter.

Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean.

Let the cake cool completely before spreading with the strawberry jam.

3. Assemble the Cake

Once the sponge cake is cooled, spread the prepared strawberry jam evenly on top.

Optionally, you can slice the cake in half horizontally and layer the jam in between for extra strawberry flavor.

Serving and Storage Tips