First make the sugar syrup.

Add the sugar and water into a small pot and bring to a boil over medium heat. After it beings to boil, turn the heat off and set the mixture aside to cool.

Once cool, add Cointreau if using.

Prepare a cake pan, greased and lined with parchment paper. Preheat the oven to 375F (190°C).

In large mixing bowl add sugar, eggs, salt and vanilla.

Whisk the mixture to the ribbon stage. This step is essential for this cake, incorporating air into the mixture, vital for the cake's structure, lightness, and rise.

To test ribbon stage, lift the whisk out of the bowl and the batter should fall back onto the surface in a thick, continuous stream, resembling a ribbon.

Gently fold in the flour using a plastic spatula until homogenous, being careful not to collapse the foam.

Add the oil and fold gently to combine then pour the batter into the prepared cake tin.

Bake the cake for approximately 25-30 minutes until a toothpick comes out clean. Remove the cake from the oven and set aside to cool for a few minutes.

Remove the cake from the cake tin and place on a wire cooling rack to continue to cool.

Using a whisk or electric beater, whip the cream to stiff peaks then add in the icing sugar and vanilla and mix to thoroufhly combine.

When the cake is cool, slice into 3 equal layers.

Brush each layer with sugar syrup.

Place the first layer of sponge cake onto a serving plate. Spread half the jam over the sponge. Place one third of the whipped cream on top. Top with half of the diced strawberries. Place the second layer of sponge cake on top.

Spread half the jam over the second layer of sponge. Place one third of the whipped cream on top. Top with the remaiing half of the dchopped trawberries.

Place the third layer of sponge cake on top. Place the remaining whipped cream on top and garnish with the remaining strawberries.

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