Strawberry sponge cake
10 tablespoons of sugar
1 sachet of baking powder
200 g of starch
Beat the eggs and sugar for 3 minutes with an electric mixer until a fluffy consistency that would also have doubled in size. Then whisk in the starch and baking powder. Flavor with a spoon of natural vanilla extract.
Butter a cake pan (round or rectangular) or line it with baking paper. Wash and dry the strawberries, remove the stems and cut them in half (if they are big). Roll the strawberries in a mixture of icing sugar and cornstarch, then place them at the bottom of the mold. Pour the dough over it.
Bake the sponge cake at 180°C until a wooden toothpick comes out dry. Allow up to 60 minutes (but my oven is weak and cooks slowly). Remove the cake from the pan after leaving it to rest for about 30 minutes. Then let cool completely on a wire rack.
When ready to serve, sprinkle with icing sugar and garnish with strawberries.