1. Add sugar, oil , Vanilla extract to the curd and mix well till all the sugar dissolves.
2. Then add the baking powder and baking soda and whisk till the mixture is foamy.
3. Add the flour in the curd mix and adjust thickness with water. It should be thick and flowy but not scoop able.
4. Grease a 5 inch cake pan with melted butter or oil, dust some flour on it and shake off the excess.
5. Pour the batter in the pan , tap it on the counter 2 – 3 times.
6. Cover it with aluminum foil so that the cake batter doesn’t come in direct contact with steam. Poke 4-5 small holes in the foil so that the moisture released from the cake while baking doesn’t collect on the surface of the foil. If big drops of water fall onto the cake batter while cooking it may cause the cake to bake unevenly or sink at the centre.
7. In a large pan with a lid, boil water till it is steaming. Place a ring at the bottom. Put the cake pan on the ring and cover the pan with a lid.
8. Steam for 15- 20 mins. Since this is a steamed cake, overbaking is not an issue. If you are unsure about doneness you can extend cooking time by 5-7 mins more.
9. Remove the cake from the tin onto a wire rack and cool completely before frosting.
10. For the soaking syrup , mix sugar, hot water & strawberry syrup/ jam. Cool completely before using.
11. Chop 6-7 strawberries finely and mix some sugar. This will make them sweat and release juice. You can use this juice to soak the sponge while layering. It is important to macerate the strawberries before layering them in the cake, this will prevent them from leaking in between the layers. It will also stop the cake layers from slipping.
12. Defrost the frozen whipping cream for 10-15 mins and beat till volume triples in size. It will take 10-12 mins with an electric hand mixture. This cream is vanilla flavoured and sweetened. But if you wish you can add a few drops of vanilla essence and icing sugar to taste.

TO ASSEMBLE THE CAKE

1. Divide the cake horizontally in 3 equal layers. Use a sharp knife.
2. Mark the 3 layers on the edges of the cake lightly all around the circumference of the cake. Place one hand on the top of the sponge and with the other hand slowly drag the knife inwards and slice it using back and forth motion while slowly rotating the cake (using the hand on top of the sponge). Try and hold the knife parallel to the kitchen counter top.For better understanding please watch the video.

3. Soak the sponge generously with the strawberry soaking solution and apply a thin layer of cream. Top it with jam and macerated strawberries. Use the middle layer of the sponge for this step.
4. Follow this for the remaining 2 layers. Use the rounded top of the sponge as the middle layer and the flat cake bottom as the final layer.
5. Do not soak the final layer, as it will prevent easy application of cream on top.
6. Then cover the whole cake with whipped cream. Try to smoothen it as best as possible. You can dip your knife in hot water to achieve neater finish. For better understanding please watch the video.
7. Decorate the cake with chopped strawberries. Chill for atleast 2-3 hours before serving.