Strawberry sponge cake

1. Cut fresh or frozen strawberries into pieces.
2. Melt the butter, and cool it slightly.
3. Whisk the eggs and sugar together until combined (don't whip!).
4. Pour in the milk, and stir.
5. Mix the flour with baking powder, and pour into the egg mixture. Combine.
6. Pour in the melted butter, and combine until emulsified.
7. Pour the batter into the prepared baking tin, smooth, and put chopped strawberries on top.
8. Bake the sponge cake at 338F (170C) for about 30-40 minutes depending on your oven. The finished biscuit is slightly moist and very juicy.
9. Sprinkle it with powdered sugar or decorate with Chantilly cream.

Have a cup of tea with a fragrant piece!

* It can be used as a sponge base for cakes and pastries, but be sure to let it rest in a film.