For the cake, in a clean mixing bowl, beat egg whites and lemon juice on high speed until foamy. Slowly add in 3g of stevia and beat to stiff peaks.

In a large mixing bowl, whisk together egg yolks, the remaining stevia and salt into a thick batter. Pour in milk and mix well. Pour in oil and mix thoroughly. Sift in cake flour and baking powder into the batter and stir slowly into a thick batter. Do not overmix. Then add in a drop of green food coloring.

Fold in 1/3 of the egg whites into the egg yolk batter. When they are almost combined, add another 1/3 of the whites. When almost combined, add the final 1/3. Fold gently, but thoroughly. When you are finished, the batter should be a uniform color with no streaks of white remaining.

Immediately pour batter into prepared 25cm x 25cm tray (you can fold aluminum foil in this size) lined with baking paper and spread evenly with a knife. drop the tin on the counter several times to pop and large air bubbles. Bake in the pre-heated oven for 20-22 minutes, rotating pan once after 15 minutes, or until the cake is springy to the touch and a tester comes out clean.

As soon as the cake is done, take it out of the oven and let it cool down for 2-3 minutes and then take it out of the tray. In the middle of the cake, cut the centre into a 20cm-parameter circle.

For the mousse, in a saucepan, cook the sliced strawberries and stevia. When it hits boiling point, pour in the lemon juice and cut off the heat. Constantly stirring throughout the process. Let it cool down and blend it in a food processor.

Toast the black sesame seeds and blend it into powder. Pour it into the strawberries mixture

Whip the egg whites until stiff peaks. The procedure is the same in as which in the cake

Mix the gelatin powder with a little bit of water and heat it in the microwave until the gelatin dissolves.

In a large bowl, combine 2/3 of strawberries mixture and gelatin, almond milk, corn starch and sesame seed powder. Mix well and then fold in the egg white until it completely combined with the mixture.

In two 20cm ring molds, layer the cake in the bottom and then pour in half of the mousse mixture for each molds. Let the cake chill in the fridge for 4 hours and put on of cake on another.

Glaze the remaining strawberries jam on top of the cake. Run a knife though the edges and take off the ring mold