Made with love for our wedding anniversary, 12.12. The keys to a light sponge are: no butter, separate the eggs and 50% cornflour.

3 eggs 
110g sugar (I used powdered coconut sugar)
60g flour (I used organic spelt)
60g cornflour
2 tbsp dutch cocoa
1 tsp baking powder

For the filling:
1 can coconut cream that's been refrigerated for at least 24 hours
1 tsp rice malt syrup
cut strawberries
strawberry jam if desired (I use a sugar-free brand, or make your own chia jam)

Line 2 sponge tins with baking paper and lightly grease. Preheat oven to 180C.
Separate the eggs into 2 bowls. Put half the sugar in each bowl. Whisk the egg whites till firm and fluffy. Then whisk the egg yolks until pale and creamy.
Sift the flour, cornflour, cocoa and baking powder into a small bowl.
Slowly fold the egg yolk mixture into the egg white mixture, then fold in the dry ingredients.
Pour equally into the 2 tins. I use kitchen scales and this batch came to 221g in each tin. Tap the tins a few times to get rid of air bubbles and let the batter smooth over.
Bake for 18-20 min, rotating the tins after 10 min.
Cool in the tins for a few min before loosening the edges of the cakes from the tins with a butter knife.
Transfer the solidified coconut cream at the top of the can into a bowl. Use the remaining liquid in smoothies. Whip up with the rice syrup until firm.
Place the bottom sponge on your serving plate. Spread with jam and arrange cut strawberries nicely on top. Then spread with the whipped coconut cream. Top with the other sponge. Dust with icing sugar if desired.