An elegant sponge cake decorated with intricate Italian buttercream.
For the sponge cake, preheat oven to 180°C.
Whisk eggs, add sugar, and condensed milk until the sugar has completed dissolved, and the mixture becomes pale and foamy. Mix cake flour with baking powder. Sieve in cake flour and fold in with a spatula.
Melt butter, pour the melted butter and milk in the batter, and fold till combined.
Prepare three 8-inch baking pans, distribute batter evenly into the two pans. Drop the cake pans to remove big air bubbles.
Bake for around 25-30 minutes. Remove from oven and tap against the table a few times to prevent shrinking. Cool the cake on a cooling rack for 5 minutes, unmold and wrap the cake with cling wrap, leave in the freezer for 30 minutes until the cake is cooled.
For the simple syrup, mix the melon liqueur and caster sugar with hot water.
For the buttercream, beat the egg white with a stand mixer, add sugar in, stop until it reaches stiff peak;
Mix sugar and water in a small saucepan; heat to 116°C. Pour the sugar syrup into the egg whites. Add butter and mix until smooth.
For the filling, prepare buttercream for the filling. Colour the rest of the buttercream in sky blue.
To assemble, cut strawberry into thin slices, soak the slices in the syrup for 10 minutes. Brush the cake with melon syrup. Add a thin layer of cream on to the cake, place strawberry on, add another thin layer of cream. Repeat. Cover the whole cake with buttercream. Decorate the cake with Victorian scrolls and buttercream roses.
This recipe has not been edited or tested by the Bake Off Food Department.
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