Steps

1. Prepare a rectangular pan measuring 20 x 14 x 3cm.
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2. Line the inside of the pan with parchment paper. (This is the key!) If you have two pans of the same size, you can easily line them by spreading the parchment paper and then placing one pan on top of the other.
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3. Preheat your oven to 180°C (350°F).
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4. Separate 2 eggs into yolks and whites.
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5. In a bowl, combine the egg yolks with 1 tbsp Vegetable Oil, 1 tbsp Water, and 20g Granulated Sugar for the batter. Mix well.
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6. Sift in 60g Hotcake Mix and stir until just combined and no dry flour remains.
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7. In a separate bowl, beat the egg whites with the remaining 20g Granulated Sugar for the batter, gradually adding it until stiff peaks form.
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8. Add 1/3 of the meringue to the egg yolk mixture and gently fold it in.
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9. Add the remaining meringue to the egg yolk mixture and fold it in by scooping from the bottom and cutting through, being careful not to deflate the meringue.
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10. Pour the combined batter into the prepared pan lined with parchment paper.
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11. Bake in the preheated oven at 180°C (350°F) for 18-20 minutes.
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12. Approximately 7 minutes after baking begins and the surface starts to set, make diagonal cuts with a knife to ensure even rising.
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13. Once baked, drop the cake from a height about 3 times and test with a skewer to ensure no batter sticks. (This is the key!) Making a cut in the center while baking helps it cook evenly and become fluffy.
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14. Transfer the baked cake to a wire rack, inverting it. Let it cool until it reaches room temperature.
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15. Once cooled, peel off the parchment paper and cut the cake horizontally in half to create two layers.
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16. In a bowl, combine 200ml Heavy Cream and 20g Granulated Sugar for the cream. Whip until stiff peaks form.
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17. Line a new pan with parchment paper.
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18. Place the bottom half of the cut cake onto the parchment-lined pan.
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19. Spread the whipped cream evenly over the cake layer.
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20. Remove the stems from the strawberries, slice them thinly about 2mm thick, and arrange them over the whipped cream.
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21. Place the top half of the cake over the strawberries, and spread the remaining whipped cream on top.
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22. Remove the stems from the strawberries, cut them in half, and use them as a topping on the whipped cream to complete the cake.
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