BAKE THE SPONGE CAKE: Line the cake mold with baking paper. Do it now, so the foamed batter for the sponge cake can go straight into the heated oven once it's prepared.

Preheat the oven at 180°C, bottom heating.

Whip the whole eggs and the sugar in a bowl, first with a whisk. When the ingredients are mixed, place the bowl in water of about 40°C, to fasten the foaming, continue whipping manually for a few minutes.

Remove the warm water, and continue whipping with the electric hand mixer on increasing speed, bringing lots of air in the mix to form the foam. Keep foaming until the batter is stiff enough so marks in the batter don't disappear easily.

The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Check the cake for doneness by inserting a toothpick into the baking cake's center and checking for wet batter or crumbs that stick to the toothpick. If you see crumbs or batter, assume the cake isn't done yet.

Gently pour in the milk over a spatula, and minimally mix it into the batter.

Sift the powder ingredients (cake flour and cacao powder) and gently add them in with the spatula, all in one go.

Add a little of the batter to the melted (but not too hot) butter and mix. Return this mix to the bowl with the batter, and gently mix it in with the spatula, about 15 times.

Pour the batter into the lined baking mold, shake it a bit, drop it a few times from a few centimeters on the table

Put the mold in the preheated oven, and turn the heat down to 170°C. Bake 40 minutes for a 🎂🎂 15 cm diameter cake. Conversion guide for different cake diameters: 🎂12 cm: ingredients x0.66~0.7 & baking time x0.8~0.9; 🎂🎂🎂18 cm: ingredients x1.5 & baking time x1.25; 🎂🎂🎂🎂 21 cm: ingredients x2 & baking time x1.5

Take the cake out of the oven and let it cool down.

MAKE THE WHIPPED CREAM.

Remove the baking paper from all sides (including bottom) of the sponge cake before cutting it into 3 slices of equal thickness.