Strawberry sponge cake

Sponge Cake
Preheat your oven to 150 degrees.
Put the butter and sugar in a bowl and whisk until the mixture whitens.
Add one egg and whisk well. Add the second and whisk. Then add the last egg and whisk again.
Mix the flour, salt and baking powder in another bowl.
Add 1/3 of the flour/salt/yeast mixture and mix until smooth.
Repeat with the second third, then the last.
Finally add the cream and mix well.
Pour the mixture into your baking tin lined with baking paper.
Bake for 1 hour and 15 minutes.
Check with the blade of a knife.
Leave to cool for a few minutes in the tin before removing from the tin and cooling upside down on a wire rack (to ensure that the top of the cake is as flat as possible).

Confit
Place the diced strawberries, sugar and lemon juice in a saucepan.
Cook for 10 to 15 minutes over a medium-low heat.
Strain through a sieve to obtain the strawberry cubes on one side and the juice on the other.
Set aside in the fridge.

Filling
Once the cake has cooled, cut it into thirds horizontally using a sponge saw.
Whip the cream until stiff.
When it starts to thicken, add the mascarpone and icing sugar.
Whip until the whipped cream is firm but not grainy.
Brush strawberry juice over the bottom of the sponge cake.
Spread a layer of whipped cream and add half the strawberry confit.
Place the middle part of the sponge cake on top.