Grease your tin and dust with flour. Gather all your ingredients.

Preheat oven to 180°c

Whisk the egg whites until they foam and soft peaks form.

Add the sugar, in spoonfuls so you don't collapse the egg whites and continue whisking.

Now add in the egg yolks one at a time, beating well until well Incorporated. This may cause the mixture to turn yellowish.

Once done, sift the flour together with the cocoa. Fold in the flour in two batches, doing this gently but fast.

Pour the batter in the prepared tin and bake in the preheated oven for about 45 mins or until a skewer inserted comes out clean.

Let it cool for 10 mins in the tin, then remove and cool on a rack.

To decorate, cut the cake In half and using a syrup (sugar and water) wet the parts.

Apply cream(whipped) and sprinkle fresh cut strawberries. Place the other half on top and cover with cream. I used Chocolate cage as well, and fresh strawberries to garnish. Sprinkle chocolate on top (grated).

Enjoy.