Lady Finger Sponge Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and vanilla extract.

4. Gradually add the dry ingredients to the egg yolk mixture, stirring until well combined.

5. In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.

6. Gently fold the egg whites into the batter until just combined.

7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and let it cool completely in the pan.

9. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.

10. To assemble the cake, place a layer of Lady Fingers on the bottom of a serving platter. Spread a layer of whipped cream over the Lady Fingers.

11. Carefully remove the sponge cake from the pan and place it on top of the whipped cream layer.

12. Spread the remaining whipped cream over the top and sides of the cake.

13. Garnish with fresh berries for a pop of color and added freshness.

14. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.