What was the ‘science’ behind putting this cake together?

Ingredients

Strawberry yogurt cake:

300 g flour

2 tsp baking powder

1 tsp vanilla essence

2 tbsp oil

2 eggs

300 ml yogurt

50 g caster sugar

8 chopped strawberries

Strawberry cream frosting:

10 g freeze-dried strawberries

200 ml whipping cream

Strawberry chia jam:

10 big strawberries

4 tsp chia seeds

1 tsp vanilla essence

1 tsp lemon zest

Directions

Strawberry chia jam:

1. Clean and cut strawberries, blend strawberries.
2. Add chia seeds, vanilla essence, and lemon zest.
3. Mix well together and leave in the fridge for a couple of hours before using.

Strawberry yogurt cake:

1. Preheat the oven to 180 degrees, and grease cake pans with oil or butter.
2. Mix flour and baking powder together, set aside.
3. In a mixing bowl blend eggs, sugar, and vanilla essence for about 6 minutes (you want a pale and fluffy mixture).
4. Add yogurt, olive oil, flour mixture, and gently mix till just combined.
5. Gently fold in strawberries.
6. Pour the mixture in the tins and bake for about 30 minutes (check with the toothpick once ready).
7. Cool down before putting the cake together.

Strawberry cream frosting:

1. Whip the cream.
2. Blitz freeze-dried strawberries in a blender.
3. Mix together and apply on the cake.
   

Putting the cake together

Trim and level cake layers.

Spread whipped cream on top of the jam layer (I’ve left some white cream to add inside).

Enjoy it!