Japanese strawberry shortcake

Step 1: Heat the oven to 350°F (fan 300°F). Grease an 18 cm round, deep cake tin and line the base and sides with baking paper.

Step 2: Whisk 4 eggs and 3 ⅞ oz caster sugar in a heatproof bowl set over a pan of barely simmering water until just warm to the touch, then take it off the heat and whisk with an electric mixer on high for 6–8 minutes. It is ready when the foam is pale, has tripled in volume and a ribbon trailed from the whisk sits on the surface for 3 seconds.

Step 3: Sift 3 ½ oz plain flour over in two lots and fold it in gently with a large spatula, cutting down through the middle and turning the bowl, until no streaks remain.

Step 4: Warm ⅔ oz unsalted butter and 2 tbsp whole milk together, stir in a large spoonful of the batter, then fold this back into the bowl. Pour into the tin and drop it on the worktop twice to burst big bubbles.

Step 5: Bake for 28–30 minutes, until golden, risen and springy, and a skewer pushed into the centre comes out clean. Drop the tin once from 10 cm onto the worktop to stop it shrinking, then turn the cake out upside down onto a rack to cool completely.

Step 6: Simmer 2 tbsp caster sugar and 3 tbsp water for 1 minute until clear, then let it cool.

Step 7: Whip 1 ¾ cups double cream with 1 oz icing sugar until it holds soft peaks. Don't overwhip: the classic mistake is grainy, buttery cream that won't spread smoothly. Hull 1 ⅛ lb strawberries, keep 8 of the best whole for the top and slice the rest.

Step 8: Slice the sponge horizontally into two layers and brush both cut sides with the syrup. Spread cream over the bottom layer, cover with sliced strawberries, add a thin layer of cream, then the top sponge.

Step 9: Cover the top and sides with the remaining cream, smoothing with a palette knife, and set the whole strawberries around the top. Chill for 1 hour before slicing. Keep leftovers in the fridge and eat within 2 days.