Fruit-Filled 3-Layer Whipped Cream Birthday Cake

👩‍🍳 Preparation

1. Preparing the Cake

1. Preheat the oven to 340°F (170°C).A moderate temperature ensures the sponge rises gently without forming cracks.
2. Beat the eggs and sugar on high speed for 5–6 minutes until fluffy and white.This step incorporates air and gives the cake its soft, tender texture.
3. Add the lukewarm water and vegetable oil and mix.The warm water loosens the batter, while the oil keeps it moist.
4. Sift the flour, baking powder, and vanilla, then fold in with a spatula.Fold gently to keep the batter airy and prevent deflating the egg mixture.
5. Pour the batter into a 24 cm pan lined with parchment paper.Level the top for an even rise.
6. Bake for 30–35 minutes. (A toothpick should come out clean.)The cake should feel springy and lightly golden on top.
7. Once completely cooled, cut the cake horizontally into 3 equal layers.A serrated knife works best for clean, even layers.
   

   2. Preparing the Whipped Cream