Whisk eggs and sugar lightly in the bowl of a KitchenAid mixer. Heat the mixture up in a bain-marie until 105F-110F. Make sure to keep whisking so you won’t get an omelette. Then, whisk in the KitchenAid on speed 8 for 2min, until the ribbon forms.Softly sift in the flour, so as to not deflate the cake.
Transfer to an 8″ round cake pan and bake on 350F until the centre is no longer wobbly. (about 20min). Make sure to line the bottom with parchment paper, but don’t butter/flour the sides, as it will prevent the sponge from rising.
Once ready, separate the sides from the cake pan with a sharp knife.Strawberry Whipped Cream Cake Variation: Slice the cake in half using a serrated knife.Make whipped cream (1 1/2 cup cream, 1/4 cup sugar), and slice strawberries in 1/8ths. Sprinkle some sugar over the strawberries to make them nice and moist.For a simple naked look, spread a thick layer of whipped cream and top with strawberries in the middle and on top of the cake. Before serving, crumble a meringue cookie or two over the top.