Swedish Midsummer Strawberry Layer Cake

Method

1. 1Preheat the oven to 175°C. Grease and flour a round 22 cm springform tin. Whisk the eggs and sugar with an electric mixer for 5-7 minutes until pale and voluminous.
2. 2Sift together the flour, potato starch, baking powder, and 1 teaspoon of vanilla sugar. Gently fold the dry ingredients into the egg mixture until just combined.
3. 3Pour the batter into the tin and bake on the lower rack for 25-28 minutes until a skewer inserted in the center comes out clean. Cool completely on a rack.
4. 4Slice the cooled sponge horizontally into three equal layers. Mash 200g of strawberries with 1 tablespoon of sugar to make a quick fruit compote. Whip the cream with remaining vanilla sugar until soft peaks form.
5. 5Spread the mashed strawberries over the bottom cake layer. Place the middle layer on top, spread with one-third of the whipped cream and sliced strawberries. Top with the final sponge, frost the top and sides with remaining cream, and pile high with fresh whole strawberries.