Preheat your oven to 350°F (fan) or 375°F (no fan). Prepare a 6-inch round pan by lining the bottom with parchment paper and lightly greasing the sides.

In a mixing bowl, sift together the cake flour, granulated sugar, and baking powder.

In a separate bowl, whisk together the egg yolks, oil, and water until the mixture is smooth and combined.

In a clean mixing bowl, whip the egg whites with vinegar until soft peaks begin to form. Gradually add in the remaining sugar.

Gently fold the wet ingredients into the sifted dry ingredients, then gradually incorporate the whipped meringue.

Pour the batter into your prepared pan and bake for approximately 25 minutes.

Once baked, immediately invert the cake onto a wire rack to cool completely.

While your cake cools, mash fresh strawberries and mix with cherry preserves.

In a separate bowl, whip heavy cream until soft peaks form.

Carefully slice the cooled cake into layers and spread a layer of the strawberry jam filling and whipped cream in between each slice.

Apply a thicker layer of whipped cream on the outside of the cake for a beautiful finish.