Line the round cake pan with parchment paper.
Preheat the oven to 170 degrees.
Beat eggs with wire whisk in a bowl.
Mix sugar and place it over a bowl of hot water.
Then beat the batter on high speed with an electric mixer.
On low speed, beat for about a minute to set the texture.
Sift in flour and cut through the mixture with wire whisk.
Then using spatula, sprinkle melted butter.
And quickly lift up the batter to mix.
Pour the batter into the pan.
Bake at 170 dedrees for 25 minutes.
Remove the sponge from the pan and let it cool.
When it's cool, wrap with plastic wrap and rest the cake.
Mix granulated sugar and hot water until dissolved.
Combine fresh cream, granulated sugar in a bowl.
Float the bottom of the bowl in ice water, whisk the cream.
Slice the sponge cake crosswise into 3 layers.
Gently brush the sponge cake with syrup.
Place one layer of the sponge cake on a plate.
Coat the surface of the sponge cake evenly with the cream.
Place cut strawberries over the creamed surface.
Then coat again with the cream.
Place another layer of sponge cake.
And frost top and side with the cream.
Garnish with strawberries.
Rest the cake in the fridge for 2 hours before you serve.
In this way, you can easily cut the cake.
Please try it if you have the chance.