Cake with Strawberry Mousse

Preheat the oven to 180 °C and line a springform pan (⌀ 25 cm) with baking paper.

Separate the eggs into whites and yolks.

Prepare 2 larger bowls: In the first bowl, place the egg whites and a pinch of salt and whip them into a stiff meringue. In the second bowl, place the egg yolks and the remaining ingredients for the sponge cake, mix them, and gradually fold the whipped egg whites into the resulting smooth batter.