Japanese Strawberry Shortcake (Valerie Chian's recipe)

What you need:

For the cake:
145g cake flour
15g corn flour
1 egg
5 egg yolks, whisk slightly with fork
150g unsalted butter / corn oil
65g fresh milk
5 egg whites
100g caster sugar
1/4 tsp salt

250g fresh strawberries
170g fresh raspberries

Preheat oven to 160degC
Grease and line 8"square pan
Heat butter/oil and milk till melted and combined, do not boil
Off heat and add in sifted flour, mix with wooden spatula
Transfer to bigger bowl, add eggs, continue to mix til smooth
In another bowl, beat egg whites on low speed til frothy, add salt and followed by sugar in 3 additions, beat til soft peak
Pour 1/3 of egg whites mixture into egg/butter mixture, fold in gently, pour the rest and continue to mix gently
Pour batter into pan, bake au bain marie for approximately 45minutes or til skewer comes out clean
Remove from oven, after 5 minutes trasnfer to cooling rack
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For the stabilized whipped cream:
2 tsp gelatin powder
8 tsp cold water
2 cups whipping cream, cold
1/2 cup icing sugar
1 tsp vanilla
Chill mixing bowl and beaters in the freezer for 10 minutes
Put cold water in small saucepan, sprinkle gelatin over surface of the water and let stand for 5 minutes
Place saucepan over low heat, stir continuously with wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature
Remove mixing bowl and beaters from freezer. In the mixing bowl, combine whipping cream, sugar and vanilla and whip till slightly thickened. While beating slowly, gradually pour the gelatin into the whipped cream mixture
Then whip the mixture at high speed till stiff
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For sugar syrup:
Optional:
1/4 cup sugar
1/4 cup water
1 tsp kirsch gel
Combine in a small saucepan, bring to boil, stir in sugar til dissolved
Let cool
To assemble:
Reserve some strawberries for decoration (the pretty ones!)
Dice the balance, mix with a little sugar, set aside
Reserve some raspberries too for decoration and halve the balance
Cut cooled cake into 3 parts
Place 1 layer cut side up, brush with syrup, spread cream, arrange diced strawberries and spread again with cream
Repeat with the 2nd layer (but this time with raspberries), put the 3rd layer cake on top, brush with syrup and layer thinly with cream
Chill for 30 minutes at least
Spread another layer of cream on top of the cake and chill for another hour, garnish with berries
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Clear Fruit Glaze

Ingredients
1/2 cup sugar
1 cup water or fruit juice
2 tbsp. cornstarch
2 tbsp. corn syrup

Bring sugar to a boil with 1/2 of the water or juice. Dissolve cornstarch in 1/2 water or juice and add to the sugar mixture. Cook, stirring until mixture thickens and clears. Stir in corn syrup. Bring to a boil then remove from heat. Cool before using.