For the sponge cake:
6 large eggs
1 cup sugar
1 cup flour
1/2 tsp salt
1 tsp vanilla
6 tbsps melted butter
In a bowl over simmering water, mix the eggs and sugar until the sugar is dissolved and the mixture is warm – do not boil.
Place bowl on an electric mixer and beat until light in color and tripled in volume. Remove
Sift the flour and salt into the egg mixture and carefully fold in, trying not to deflate the mixture.
Next, mix the vanilla with the melted butter and add that to the mixture and blend in, again, trying not to deflate.
Pour into a 9″ buttered and floured springform pan which also has a parchment or wax paper lined bottom and place in a 350 degree oven for about 20-24 minutes. When top is lightly browned and cake is springy in center, remove and cool in the pan for 5 minutes. Remove the sides of the pan and turn the cake out onto a rack and remove the parchment or wax paper bottom. Cool completely.
Drain a thawed 10 oz package of frozen strawberries in their syrup. Reserve both.
In a food processor, place the strawberries. In a small pan, place the strawberry syrup and add 1 tbsp of gelation (or one envelope). Heat over low heat for a few minutes to dissolve the gelatin, whisking a bit. Add the gelatin mixture to the strawberries in the food processor. Pulse to incorporate.
In a mixer bowl, beat 3/4 – 1 cup of heavy cream until soft peaks form. Add strawberry mixture and blend well.
Make an aluminum ‘collar’ for the springform pan. Cut sponge cake in half and place one half on the bottom of the pan, within the collar. Line the sides with cut strawberries, cut side facing out. Pour mousse into pan. Cover with a top layer of cake. Cover with plastic wrap and refrigerate overnight.
Next day, melt some red currant jelly (or apple jelly) and brush the top of the cake;. Decorate with sliced strawberries and brush them with jelly. Add whipped cream as desired.