Strawberry Mont Blanc Shortcake

Sponge:

3 eggs ~ separate

120g caster sugar

90g cake flour

3 tbsp milk

30g butter

Creme Chantilly ~ Whipped

140g heavy cream

15g sugar

Syrup

30g water

10g sugar

Strawberry Cream

80g heavy cream

40g strawberry puree

3ml lemon juice

15g sugar

Directions/Instructions:

1. Make the sponge cake, add the egg whites to a bowl.  Add the sugar little by a little while whipping well with a hand mixer.
2. Switch to a rubber spatula and fold in the egg yolk all at once.
3. Sift in cake flour in batches.  Cut in with a rubber spatula to mix.  Add the next batch before the flour completely disappear from the previous batch.
4. Heat up the milk and butter together in the microwave.  Add a small amount of the batter into the milk mixture.  Mix well.
5. Repeat the procedure till the batter finish.  The batter is ready once a ribbon dangles from the spatula when lifted.
6. Line a pound cake mold with parchment paper and add the mixture.  Knock it against the counter 2-3 times to release air bubbles.  Bake for 20-25 mins at 170 deg C.
7. As soon as it has complete baking, remove it from the oven and drop it from a high place to release air bubbles.  Remove it from the mold and turn it upside down with the parchment paper still intact to cool.
8. Remove the browned surfaces on the top and bottom with a knife.  Slice into 3 equal parts.
9. Whip together the ingredients for the creme Chantilly in a bowl.  Take out 80g from the whipped and set aside for Strawberry Cream. 
10. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar.  Set aside to cool.
11. On the slice of sponge cake that will be used for the bottom, spread on syrup with a paintbrush and coat.  Place the center slice of cake on top and spread with more syrup.
12. Coat with some cream put on 4-5 slices of strawberries.  Cover with enough cream to hide the strawberries and top with the last layer of sponge cake.
13. Make the strawberry cream, mix together all of the ingredients except for the cream.  Crush the strawberries or use a blender to create a strawberry puree.
14. Strain the strawberries puree.  Grind the strawberries with a spoon so that only the seeds are left behind.  Mix in the cream and whip until thickened.
15. Put in a piping bag with a mont blanc piping tip and pipe out the topping.  Chill in the refrigerator.  Once cooled, cut off a small amount from either end and cut into 5 portions.  Decorate with a fresh strawberry.