Classic Strawberry Sponge Cake

1.Preheat your oven to 175°C and grease a 9-inch round cake pan with butter or cooking spray.

2.In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes, until the mixture is thick, pale, and tripled in volume.

3.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4.Gently fold the dry ingredients into the egg mixture in three batches using a spatula, being careful not to deflate the batter.

5.In a small bowl, whisk the milk, vegetable oil, and strawberry extract together, then drizzle this mixture over the batter and fold gently until just combined.

6.Pour the batter into the prepared cake pan and smooth the top with a spatula.

7.Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8.Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9.Top the cooled cake with fresh sliced strawberries and a light dusting of powdered sugar before serving.