for the sponge cake: preheat the oven to 180C

beat the egg and sugar in a large bowl with an electric mixer at high speed until pale and thick

add the shifted flour into the mixture, mix them with a spatula

pour the melted butter into the mixture,mix them with a spatula (do not overmix)

spoon the batter into the 7-inch pans, bake for about 15-20 minutes until golden brown

cool the cake and put in a piece of card paper

for the base: mix the melted butter and biscuit crumbs, then press into the cake mould

for the strawberry decoration: cut the strawberries into half, place them around the mould

for the mousse: combine the sugar, gelatine powder and water, then dissolve them over a pan of hot water

combine the whipping cream, strawberry puree and gelatine mixture with a spatula (do not overmix)

pour half of them into the mould, then add the sponge cake on top of them, add the remaining mousse filling

chill in fridge for about 2 hours until set

for the decorating meringue: mix the water and 30g sugar and boil to become syrup

whisk the egg white and 10g sugar will electric mixer swiftly until foamy

pour syrup with force into the mixture, whisk until the mixture become thick

pipe on cake surface, use propane torch to brown surface until slightly charred