Strawberry Cream Cake – Biscuit Ready in: 1 hour // + Resting time: 2 hours Yield: 1 cake // 26 cm // 8-10 pieces For the Biscuit (Sponge Cake) base: 5 eggs 4.9 oz (140 g) granulated sugar 4.2 oz oz (120 g) all-purpose flour 0.9 oz (25 g) cornstarch …
