In a mixing bowl, combine wet mix (milk, oil and vanilla paste)
Prepare a 12cm x 5 cm high round pan with parchment paper.
Preheat oven to 160C.
Vanilla Sponge: Crack an egg into the mixing bowl, beat until little bubbles are foaming, add salt and sugar and continue to whisk until the mixture turns pale, light and foamy, which we call a ribbon stage.
Add in sifted flour and fold in using spatula gently until fully incorporated.
Pour the cake batter to 2 prepared tin and bake for 22 mins at 160C.
Remove from mould and remove the parchment paper and leave to cool on cooling rack.
Once cool, cut the cake into half.
Use a brush and tap the syrup water all over both cakes.
Whip the cream until stiff peaks. Take half and place in a piping bag.
Place the plastic cake ring around the cake.
Assemble your cake by placing one cake down and pipe the white cream around. Place the fruits filling in the centre of the cake and place another cake over and pipe the cream around and over the cake.
Use a spatula to even out the cream on top and decor your cake!
Arrange strawberries on top with some mint leaves
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
