Strawberry Whipped Cream Cake
Preheat the oven to 180°C (approximately 350°F). Line a 10-inch springform pan with parchment paper.
For the sponge: Separate the eggs and in a bowl, beat the yolks until frothy with half of the sugar. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until the mixture is shiny and forms stiff peaks. Fold the egg whites into the yolk mixture. Stir together the flour and cornstarch and gently fold the mixture into the yolk mixture. Pour batter into the pan, smoothing the top. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Remove from the oven, cool in the pan briefly, then release it from the pan and cool completely on a wire rack.
For covering: Meanwhile rinse and hull the strawberries and set aside 14 of the nicest berries for garnish. Chop the rest into small cubes.
In a mixing bowl, beat the cream with the powdered sugar and the cream stabilizer until stiff peaks form.
Cut the cake horizontally into 4 layers. Place the bottom cake layer on a cake plate and brush a thin layer of strawberry jam over it. Scatter a few strawberry cubes over and cover with 1/5 of the cream. Top with another layer and repeat the procedure until the jam, strawberry cubes and cream are used up. Top with a cake layer and frost the cake with the stabilized cream. Spoon any remaining cream into a pastry bag fitted with a star tip and pipe 12 small rosettes on the cake. Top each rosette with a strawberry, slice the 2 remaining berries and place in the center of the cake. Sprinkle with freshly chopped mint and refrigerate 2 hours before cutting into wedges and serving.