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  • subheading: Sponge Cake:
  • 225 g cake flour see notes
  • ½ tsp baking powder
  • ¼ tsp salt
  • 8 ( 424 g) large eggs room temperature and divided.
  • ½ tsp cream of tartar
  • 210 g caster sugar superfine, divided in half
  • 2 tbsp warm water just above room temp
  • 1 tsp vanilla extract
  • subheading: Chantilly Cream:
  • 310 g heavy cream cold (see notes)
  • 50 g powdered sugar sifted (see notes)
  • 1 tbsp vanilla bean paste or vanilla extract see notes
  • 125 g mascarpone cold (see notes)
  • subheading: Decorations:
  • 200 g strawberry jam or raspberry
  • Powdered sugar to dust
  • A punet of strawberries to decorate
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