Beat the eggs in a stand mixer. If you have a hand mixer or a whisk, you can use that instead, but it may take a bit longer. Beat for about 2 minutes, then add the sugar. Continue beating until you reach a total of 5 minutes and the eggs turn pale and fluffy.

Sift the cornstarch.

Sift in the flour and baking powder.

Continue sifting all the dry ingredients together.

Once you have mixed the ingredients well with a spatula, add the melted butter (make sure it's slightly warm so the baking powder reacts and your cake turns out fluffier). After mixing everything well, grease a 20 cm (8-inch) round cake pan with butter or vegetable shortening and line the bottom with parchment paper to prevent sticking. Pour in the batter.

Preheat your oven to 350°F (180°C) for about 10 minutes before baking. Bake the cake at 350°F (180°C) for 30 minutes or until a toothpick inserted in the center comes out clean. Once baked, let it cool for about 10 minutes, then remove it from the pan.

After removing the cake from the pan, you can slice it in half to make two layers and fill it. I used whipped cream as a filling.

Once you've added the whipped cream, place the top layer back on and decorate simply with strawberry jam, or decorate however you like.

I decorated with a bit of whipped cream, piping small stars with a 1M tip. And that's how you make this delicious and easy cornstarch cake—simple to make and sure to please!