Preheat your oven to 170°C (340°F). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Avoid greasing the sides to help the batter climb and rise evenly.
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 7–10 minutes, or until the mixture becomes pale, thick, and triples in volume. It should leave ribbons when lifted with a whisk.
Sift the cake flour over the mixture in two parts. Gently fold it in with a spatula after each addition, using sweeping motions from the bottom up to preserve airiness. Do not overmix.
In a small bowl, combine melted butter, milk, and vanilla extract. Scoop a small amount of the batter into the mixture and stir to lighten it, then gently fold it back into the main batter. This ensures better incorporation without deflating the batter.
Pour the batter into the prepared pan. Tap the pan gently on the counter to remove air bubbles.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack. Peel off the parchment and cool completely before slicing horizontally into two even layers.
Prepare the Cream Filling:
In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip—it should be light and spreadable, not stiff or grainy.
Assemble the Cake:
Place one sponge layer on a serving plate or cake board. Spread a generous layer of whipped cream evenly over the surface.
Add a layer of thinly sliced fresh fruits on top of the cream, if desired.
Place the second sponge layer gently on top. Use the remaining whipped cream to frost the top and sides of the cake evenly.
