Preheat your oven to 160°C (320°F) and line the bottoms of two 6-inch cake tins.

In a large bowl, combine the hot water and 65g of granulated sugar.

Add the egg yolks and vanilla essence to the mixture, whisking until it doubles in size and becomes light and fluffy.

Mix in the oil.

Sift in the all-purpose flour, baking powder, and cornstarch. Gently fold until just combined.

In another large bowl, beat the egg whites until foamy. Gradually add the remaining 65g of granulated sugar and continue beating until stiff peaks form.

Carefully fold the egg whites into the egg yolk mixture until well combined.

Pour the batter evenly into the prepared cake tins and bake for about 25 minutes, or until the cakes are level and spring back when pressed in the center.

Turn the cakes upside down and cool on a wire rack. Once cooled, place them in the fridge to chill completely.

Once chilled, unmold the cakes and gently rub the outer crust to remove the caramelized layer. Set aside until assembly.

In a large bowl, combine the thickened cream, granulated sugar, and vanilla extract.

Whisk on high speed until stiff peaks form.

Transfer the whipped cream into a piping bag fitted with a large round tip.

Place one cake layer on your serving plate. Pipe blobs of whipped cream around the circumference of the cake to create a layer of cream.

Add a layer of sliced strawberries on top of the cream.

Place the second cake layer on top and repeat the process of piping whipped cream blobs around the edge.

Cut the remaining strawberries in half and arrange them in a ring on top of the cake.

Using any leftover whipped cream, dye it black with the black food coloring. Transfer the black cream to a piping bag fitted with a small round tip.

Pipe a face onto your cake, and place the fondant legs on either side of the face.