For key visual process photos, refer to the body of the blog post.

Make the cake:

• Preheat oven to 350°F/177°C.
• Prepare 2 round 4" cake pans by lining the bottoms with parchment paper. (Note: You can use 3 round 4" cake pans if you want a taller cake, or use the remaining batter for cupcakes).
• Separate the egg yolks from the egg whites (while cold), and place the egg yolks into a large bowl. Set aside.
• Transfer the egg whites to a bowl of a stand mixer fitted with a wire whisk attachment.
• Let the egg whites come to room temperature.
• Begin whipping the egg whites on low speed, until foamy and bubbles appear.
• Add in the cream of tartar and continue beating, until more bubbles appear.
• Gradually pour in the remaining 25g granulated sugar and increase the speed.
• Whip until the egg white meringue reaches soft peaks.
• To the egg yolks, add in the milk, vegetable oil, 25g sugar, vanilla extract, and whisk until combined.
• Sift in the cake flour and mix until incorporated (don't overmix).
• Fold in about ⅓rd of the egg white meringue into the egg yolk cake batter to lighten the mixture.
• Continue to fold the remaining egg white meringue mixture into the cake batter, until incorporated.
• Divide batter evenly into the prepared pans.
• Give the pans a tap to release any trapped air bubbles.
• Bake at 350°F/177°C for 25-30 minutes, or until the tops are browned and springy to the touch.
• Remove the cakes from the oven and let completely cool on a wire rack.

Make the whipped cream frosting:

• Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.
• Whip the cream with a whisk until it reaches stiff peaks.
• Store whipped cream in the fridge until ready to assemble.

Assemble the pocky cake:

• Once cool, carefully remove the cake from the pans and trim off the top of the cakes.
• Use a sharp, serrated knife to cut the cake in half (equatorially).
• Place one cake layer onto a cake board.
• Gently brush simple syrup over the cake layer.
• Spread a thin layer of strawberry jam/preserves over the cream.
• Add a dollop of whipped cream on the cake and spread it evenly with an offset spatula.
• Add another cake layer and repeat the process.
• If the cake layer is tall, place a dowel or skewer in the centre of the cake to stabilize before adding the final layer.
• Cover the entire surface of the cake with whipped cream.
• Smooth the cream with an offset spatula.
• Stick the strawberry pocky sticks onto the cream, lining them up to cover the sides of the cake (entire circumference of the cake).
• Add a few fresh strawberries to the top of the cake.
• Tie a ribbon around the cake and place the cake in the fridge for 1 hour to set.