Strawberry Pocky Cake

For key visual process photos, refer to the body of the blog post.

Make the cake:

1. Preheat oven to 350°F/177°C.
2. Prepare 2 round 4" cake pans by lining the bottoms with parchment paper. (Note: You can use 3 round 4" cake pans if you want a taller cake, or use the remaining batter for cupcakes).
3. Separate the egg yolks from the egg whites (while cold), and place the egg yolks into a large bowl. Set aside.
4. Transfer the egg whites to a bowl of a stand mixer fitted with a wire whisk attachment.
5. Let the egg whites come to room temperature.
6. Begin whipping the egg whites on low speed, until foamy and bubbles appear.
7. Add in the cream of tartar and continue beating, until more bubbles appear.
8. Gradually pour in the remaining 25g granulated sugar and increase the speed.
9. Whip until the egg white meringue reaches soft peaks.
10. To the egg yolks, add in the milk, vegetable oil, 25g sugar, vanilla extract, and whisk until combined.
11. Sift in the cake flour and mix until incorporated (don't overmix).
12. Fold in about ⅓rd of the egg white meringue into the egg yolk cake batter to lighten the mixture.
13. Continue to fold the remaining egg white meringue mixture into the cake batter, until incorporated.
14. Divide batter evenly into the prepared pans.
15. Give the pans a tap to release any trapped air bubbles.
16. Bake at 350°F/177°C for 25-30 minutes, or until the tops are browned and springy to the touch.
17. Remove the cakes from the oven and let completely cool on a wire rack.

Make the whipped cream frosting:

1. Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.
2. Whip the cream with a whisk until it reaches stiff peaks.
3. Store whipped cream in the fridge until ready to assemble.

Assemble the pocky cake:

1. Once cool, carefully remove the cake from the pans and trim off the top of the cakes.
2. Use a sharp, serrated knife to cut the cake in half (equatorially).
3. Place one cake layer onto a cake board.
4. Gently brush simple syrup over the cake layer.
5. Spread a thin layer of strawberry jam/preserves over the cream.
6. Add a dollop of whipped cream on the cake and spread it evenly with an offset spatula.
7. Add another cake layer and repeat the process.
8. If the cake layer is tall, place a dowel or skewer in the centre of the cake to stabilize before adding the final layer.
9. Cover the entire surface of the cake with whipped cream.
10. Smooth the cream with an offset spatula.
11. Stick the strawberry pocky sticks onto the cream, lining them up to cover the sides of the cake (entire circumference of the cake).
12. Add a few fresh strawberries to the top of the cake.
13. Tie a ribbon around the cake and place the cake in the fridge for 1 hour to set.