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   Strawberry shortcake One 20cm/8" strawberry shortcake is made. One kilogram of cleaned, hulled, and sliced strawberries Sponge Genoise 110g of egg yolks, or roughly 6–7 eggs 3–4 eggs weighing 175 grams 170 grams of caster sugar and 110 grams of sifted light cake flour (I use Nissen Violet flour) 55g of melted Chantilly Cream and unsalted butter One litre of whipping cream 100g of castor sugar and 100g of mascarpone Technique Set the oven to the standard setting of 180 degrees Celsius. Assemble the genoise sponge. In a mixing dish, combine egg yolks, eggs, and sugar; whisk on high speed for ten minutes. Whip for ten more minutes at a medium pace, or until little air bubbles start to appear. Gently stir in flour and then melt butter until well combined. Fill a 20cm (8-in) round or square cake tin with batter. Using a spatula to level the mixture, bake the cake for 20 to 25 minutes, or until the top is firm to the touch. Take off the heat source and set it aside to cool. Take ...