Sponge cake preparation: 1 hour and 15 min. yield: 10 to 12 slices • 1 full 225ml cup or 150 grams + 2 tablespoons of wheat flour • 1 shallow 225ml cup or 150 grams of refined sugar • 5 fresh eggs (60 grams each egg) at room temperature • 1 teaspoon of vanilla essence • lemon or orange zest (optional) • 1 mold measuring 20 cm (for a taller sponge cake) or 24 cm (for a shorter sponge cake) in diameter. HOW TO MAKE IT For this recipe, use a reliable oven as the accuracy of the baking temperature is very important. The dough must be baked at a low temperature. Preheat the oven to 160ºC. Cut a piece of baking paper the size of the base of your chosen pan and place it on the bottom. Then grease the pan with butter. Sift the flour 2 times. Book. In this recipe, eggs are beaten whole with sugar. We recommend using very fresh eggs to avoid the dough getting an eggy smell, older eggs can make this happen. If you want to ensure it doesn't smell like egg, separate the egg whites from the yolks and sift the yolks. Do not press the yolks too much in the sieve to prevent the clots that you have near the yolk and that can give off a smell from passing through the sieve. Separate the yolks from the whites only if you are going to sift them, if you are going to skip this process, break the whole eggs into the bowl. Beat the eggs (whites + sifted yolks) with the sugar for approximately 13 minutes in a hand mixer or 8 minutes in a mixer with a fixed base. The mixture should rise and become very light and airy. Add the lemon zest and vanilla essence and continue beating. Turn off the mixer and, with the help of a large whisk, incorporate the flour very slowly so that the foam obtained does not break and the cream remains light. To do this, add the flour little by little, sifting it in 3 parts, and mix using delicate circular movements with the whisk from bottom to top. Make sure all the flour has been incorporated and no pockets of flour have formed in the dough. Transfer all the cream to the greased pan and bake until the dough is completely baked. To test the doneness of the cake, do not insert a toothpick or fork, gently press the surface of the cake with the tip of your finger and you should feel the texture of a sponge, and when you press the dough it does not spring back. For a 20 cm pan in an oven at 160 ºC we obtained a baking time of 55 minutes. Remove from the oven and let it cool completely before unmolding. SUGGESTED FILLING AND ASSEMBLY Slice 400 grams of fresh strawberries, sprinkle with a little icing sugar and set aside. Prepare a syrup with 1/3 cup of sugar and 1/3 cup of water. Let it boil until the sugar is completely diluted. Turn off the heat, let it cool and add 4 tablespoons of port wine or orange juice (optional) to perfume. Book. Prepare a cream by mixing 250 grams of mascarpone or cream cheese with 100 ml of fresh cream, whipped cream. To assemble the cake, cut the sponge cake in half with a long knife. Using a brush or spoon, wet the 2 halves with the sugar syrup until they are well moistened. Add a generous layer of mascarpone cream to one of the halves, distributing it equally over the entire surface and smoothing with a spatula at the end. Arrange the fresh strawberries over the mascarpone cream and close the cake with the other half, like a sandwich. Place the cake in the fridge for at least 3 hours and sprinkle with icing sugar before serving. Serve chilled. Director: Play9 Cook, screenwriter, producer: Paola Carosella Content direction, communication, production assistant and much more: Samantha Avelino Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Mariana Angelito Kitchen and sound assistant contagious smile: Lucileide Batista Beauty: Carolina Mel