Steps

1. In a microwave-safe bowl, combine 20g unsalted butter and 20ml milk. Microwave on 600W for 40 seconds, then mix well.
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2. Crack 2 eggs into a bowl and lightly whisk them.
   🕒 00:11
3. Add 70g sugar (for sponge) to the whisked eggs all at once and mix with a whisk.
   🕒 00:16
4. Place the bowl with the egg and sugar mixture over a double boiler (bain-marie) and whisk for about 3 minutes.
   🕒 00:22
5. Remove from the double boiler and whisk vigorously with a hand mixer for 2 minutes.
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6. Sift 70g all-purpose flour into the whisked batter.
   🕒 00:33
7. Switch to a rubber spatula and gently fold the ingredients together.
   🕒 00:36
8. Add the warmed and mixed milk and butter from step 1. Quickly mix while being careful not to deflate the bubbles. (This is the key!) Mix quickly as the bubbles can easily deflate.
   🕒 00:39
9. Pour the batter into a 15cm cake pan and bake in a preheated oven at 160°C (320°F) for 25 to 30 minutes.
   🕒 00:47
10. Once baked, remove the sponge cake from the pan. Invert it onto a wire rack lined with parchment paper, remove the pan, and let it cool upside down.
    🕒 00:52
11. Once cooled, peel off the parchment paper and let it cool completely.
    🕒 01:04
12. In a separate bowl, add 300ml heavy cream and 30g sugar (for topping).
    🕒 01:11
13. Whip with a hand mixer until medium peaks form (it should hold its shape with slight curls).
    🕒 01:16
14. Then, switch to a whisk and whip until the cream is slightly soft and forms gentle peaks that droop slightly.
    🕒 01:22
15. Slice the sponge cake. Spread whipped cream on the first layer.
    🕒 01:31
16. Arrange strawberries on top of the whipped cream, then spread another layer of whipped cream over them.
    🕒 01:36
17. Place the other sponge cake layer on top, and then cover the top with the remaining whipped cream.
    🕒 01:44
18. Smooth the top and fill any gaps on the sides with cream.
    🕒 01:48
19. Scoop some cream onto a knife and apply it to the sides of the cake, starting from the bottom and working upwards.
    🕒 01:57
20. Hold a knife steady and rotate the cake while applying the cream evenly to the entire side.
    🕒 02:00
21. Smooth the top surface towards the center of the cake to finish.
    🕒 02:08
22. Whip the remaining heavy cream slightly firmer so it's easy to pipe.
    🕒 02:11
23. Put the whipped cream into a piping bag and pipe around the edge of the cake.
    🕒 02:17
24. Place strawberries on top of the piped cream and decorate with Christmas ornaments.
    🕒 02:20