• PREPARE:

  Line a 20x30cm (8x12 in.) deep-sided baking tray with baking paper and grease with a little butter. Heat the oven to 180°C / 350°F / Gas 4.
• MAKE THE SPONGE: In a large mixing bowl, use an electric beater to beat the eggs, sugar and vanilla extract together for 5 minutes until pale and almost tripled in volume. After 5 minutes, drizzle in the oil while still beating, then sift over the flour and baking powder and fold through, keeping as much air in the mixture as possible.
  3 large eggs, 125 g white sugar, 1 tsp vanilla extract, 75 ml vegetable oil, 100 g plain or all-purpose flour, 1 ½ tsp baking powder
• BAKE THE SPONGE: Pour the mixture into the prepared tray, smooth over the top, then bake in the preheated oven for 25 minutes until golden brown and springy to the touch. Set aside to cool in the tin.
• MAKE THE CUSTARD:

  When the cake is cool, make the custard by whisking together the cornflour and sugar until well combined. Add the egg and half of the milk and whisk until smooth. Heat the remaining milk and vanilla extract in a saucepan until nearly boiling. Pour over the cornstarch mixture whisking constantly, then pour the mixture back into the saucepan and cook, stirring until thick. Pour immediately over the sponge base, using a spatula to spread it all the way to the sides.
  20 g cornflour / corn starch, 40 g white sugar, 1 egg, 250 ml full cream milk, 2 tsp vanilla extract
• ADD THE STRAWBERRIES: Wash and dry the strawberries, then cut off the green tops, and halve lengthways. Arrange tightly on top of the custard in a pattern that you like, pressing the strawberries firmly into the custard to fix them in place.
  500 g strawberries

GLAZE OPTIONS:

• MAKE THE GLAZE (easiest):

  If using Tortenguß, add the packet of powder to a saucepan with the sugar and 250ml of water. Stir well, then heat until thickened, set aside to cool for 1 minute. Proceed to adding the glaze.
  1 packet packet Tortenguß, 20 g white sugar
• MAKE THE GLAZE (best alternative using gelatine): if using gelatine, soak 3 sheets of gelatine in cold water for 5 minutes to soften. In a very small saucepan heat 225ml of water with 3 tablespoons of sugar, stirring until the sugar is dissolved. Remove from the heat, squeeze the liquid out of the gelatine sheet, then stir it into the hot sugar syrup until dissolved. Place the saucepan in a sink of cold water for 10-15 minutes until the mixture begins to thicken. Proceed to adding the glaze.
  3 sheets gelatine, 3 Tbsp white sugar
• MAKE THE GLAZE (old fashioned way using starch) :

  To make a homemade glaze, whisk together the sugar and potato flour until well combined. Whisk in 100ml of the water to make a loose paste and heat the remaining water on the stove until nearly boiling. Pour in the potato flour mixture and cook, stirring vigorously until the mixture not only thickens but becomes clear. You can check this by lifting the whisk out of the glaze to see - 1-2 minutes only. Remove from the heat and set aside for 2 minutes to cool.
  2.5 Tbsp potato flour/potato starch, 4 Tbsp white sugar
• ADD THE GLAZE:

  Spoon the glaze evenly over the entire cake from the middle, taking care that each of the strawberries is completely covered. Allow to cool for 10 minutes, then chill in the fridge for at least half an hour or until the glaze has set. Gelatine and potato starch will require longer in the fridge to set up.
• SERVE: Slice and serve with plenty of whipped cream.