Ingredients

• ¾ cup flour (95 g)

• 1 tablespoon cornstarch

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 2 tablespoons butter, melted

• 3 tablespoon milk, warm

• 1 teaspoon vanilla extract

• 5 eggs, room temperature

• ¾ cup sugar, divided(150 g)

• 1 tablespoon cocoa powder

• STRAWBERRY SAUCE

• 1 lb strawberry, hulled and smashed (455 g)

• 1 cup sugar (200 g)

• whipped cream, to serve

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Cooking Directions

• In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.

• In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.

• In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.

• Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.

• Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.

• Gently fold in the egg yolk mixture into the egg whites.

• Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.

• Preheat oven to 350˚F (180˚C).

• Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.

• In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.

• Spoon in a scoop of the chocolate batter over the vanilla in the center.

• Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.

• Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.

• Bake for 30 minutes, or until a toothpick comes out clean.

• Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.

• For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.

• Serve with strawberry sauce and whipped cream!

• Enjoy!