Sponge Cake with Strawberry Mayonnaise

Method

1. 1 Beat the eggs with sugar for 8 minutes, until a whisk-like streak of batter holds for 3 seconds.
2. 2 Sift the flour in three times and mix with a spatula to prevent the air bubbles from collapsing.
3. 3 Bake at 170 degrees for 25 minutes, then invert the mold to let the cake cool without shrinking.
4. 4 Blend strawberries with lemon juice, then mix in mayonnaise and fresh cream to make a pink sauce.
5. 5 The mayonnaise in the sauce provides a mild salty balance with the sweet strawberries, which is what makes this dish unique; spread the sauce just before eating.

With an appliance

• Air fryer 50 min

  Replace step 3: spray a thin layer of oil onto the sides of the mold, use a 185-degree hot air oven for 16 minutes, rotating the tray at minute 8. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.