Preparation

Separate the whites from the yolks. Beat the egg whites until stiff peaks form on high speed in the bowl of a mixer.
While constantly mixing, pour in a tablespoon of sugar and then a tablespoon of oil.
Reduce the speed of the mixer, add one egg yolk at a time and lastly pour in the flour – mix the mixture vigorously until the ingredients are combined.
Line a round baking tray (22-25 cm) with paper. Pour in the batter. Bake for about 45 minutes at 320°F (160°C).
Mix the punch ingredients.
Soak the cooled sponge cake with punch.
Spread a thin layer of Lauretta fillings on top: strawberry flavored and strawberry yogurt.
Put in the refrigerator (preferably overnight).
Before serving, decorate the sponge cake with crumbled meringue and strawberries.