1. Make the Sponge Cake:

• Heat oven to 160°C (320°F). Line the bottom of an 8-inch cake tin with parchment.
• In a small pot, gently heat milk, oil, butter, and Sugar (I) until just melted.
• In a bowl, whisk egg yolks. Slowly stream in the warm milk mixture while whisking constantly. Sift in the flour and mix until just combined.
• In a separate clean bowl, whip egg whites until foamy. Gradually add Sugar (II) and whip until stiff, glossy peaks form.
• Gently fold the meringue into the yolk mixture in three parts. Pour batter into the prepared tin.
• Place the tin in a larger pan and create a water bath by pouring boiling water halfway up the sides. Bake for 60 minutes. Turn the oven off and let it rest inside for 15 minutes before cooling on a wire rack.

2. Make the Pastry Cream:

• Heat milk in a saucepan. In a bowl, whisk together egg yolk, sugar, cornstarch, and vanilla.
• Slowly pour hot milk into the egg mixture, whisking constantly. Return everything to the saucepan.
• Cook on low heat, stirring constantly, until the cream thickens to a pudding-like consistency.
• Remove from heat, stir in the butter until melted. Transfer to a bowl, press plastic wrap directly onto the surface, and chill completely.

3. Make the Whipped Cream:

• Sprinkle gelatine over cold water and let it “bloom” for 5 minutes.
• Whip heavy cream and sugar until soft peaks form.
• Melt the bloomed gelatine in the microwave (5-10 seconds). Mix a spoonful of whipped cream into the melted gelatine, then pour this back into the main bowl of cream while whipping on medium speed until medium-stiff peaks form.

4. Assemble the Cake:

• Slice the cooled sponge into two even layers. Use a 7-inch cake ring to trim both layers into perfect circles.
• Line the inside of the 7-inch ring with an acetate strip. Place one cake layer at the bottom.
• Halve your most uniform strawberries and place them, cut-side out, against the acetate wall.
• Pipe whipped cream into the gaps between strawberries. Pipe a layer of pastry cream in the center. Top with chopped strawberries.
• Add the second cake layer. Cover with the remaining whipped cream and smooth the top with a spatula.
• Chill in the fridge for at least 4 hours, or overnight, before serving.