Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). Spray only the bottom (not sides) of two 8-inch cake tins with oil spray and line the bottom with baking paper.

Combine dry ingredients - To a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

Make meringue - To a separate large bowl add the egg whites and cream of tartar. Use an electric hand beater to whisk until frothy. Slowly add ½ (105g) of the sugar while the mixer is on high speed. Once all the sugar has been added continue mixing for 2 minutes. The mixture will thicken and become glossy. Take care not to overwhip the mixture otherwise it will result in large air bubbles in your cake.

Whisk egg yolks and sugar - To a separate bowl, add the egg yolks, remaining sugar (105g), water, and vanilla extract and use your electric hand mixer to whip until pale, thickened, and creamy, about 5 minutes. The mixture should fall off in ribbons when you lift the beaters.

Fold in dry ingredients - Sift ½ of the dry ingredients into the egg yolk mixture and use a spatula to fold through. Then add the remaining dry ingredients and fold through until no dry ingredients are showing. Take care not to overmix.

Fold in meringue - Add half the meringue and gently fold through with a spatula. Then add the other half and repeat.

Bake - Divide the mixture between the two cake 8-inch tins and bake in the middle rack of your oven for 25-28 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool in the tins for 10 minutes before carefully running a knife around the sides to release them. Transfer to a cooling rack to cool completely.

Prepare mascarpone cheese - Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others.

Whip ingredients together - Add the remaining ingredients to the bowl and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip on medium high speed (not high speed) until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve. That you’re looking for is a smooth but stiff whipped cream, not one that appears split. If it does split or separate, unfortunately, you’ll need to start again. There’s no saving it.

Place your first layer of cake on your serving plate and spread strawberry jam on top. Then spread the Chantilly cream on top. Add the second layer of cake. Dust generously with powdered sugar and decorate with strawberries. Slice and serve!