Preheat oven to 170°C. Line the base of a 20cm round pan with parchment paper.

In a medium bowl, beat egg yolks with 70g sugar, lemon zest, and vanilla until pale. Add baking powder, then oil and water.

Stir in flour and poppy seeds.

In a large bowl, beat egg whites with salt until foamy. Gradually add 70g sugar and beat to stiff peaks.

Fold a spoonful of whites into the yolk mixture, then gently fold in the rest.

Pour into the prepared pan and bake for 35–40 minutes.

Let cool for 10–15 minutes, then invert onto a wire rack.

In a saucepan, bring water, sugar, and lemon juice to a boil for 3 minutes.

Cool completely.

In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch.

Bring to a boil and simmer for 5 minutes until thickened. Cool before using.

Melt white chocolate with 60g cream over bain-marie. Cool to room temperature.

In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla. Mix in melted chocolate.

Add 480g chilled cream and beat until stiff peaks form.

Cut sponge cake into 3 equal layers.

Place a small dollop of frosting on the serving plate. Set the first sponge layer.

Brush with one-third of lemon syrup.

Spread ⅓ of the frosting evenly, then gently spread half the strawberry sauce (leave a 1cm border).

Add second sponge, brush with syrup, frost, and add remaining strawberry sauce.

Add final layer, brush with syrup, and frost the entire cake.

Chill for several hours or overnight.

Pipe extra frosting on top and garnish with halved strawberries and poppy seeds.