Preheat your oven to 155°C (311°F). Line the bottom of a 6-inch round cake pan with parchment paper. Do not grease the sides.

In a medium bowl, whisk together milk and corn oil until fully emulsified. Sift in the cake flour and whisk until just combined.

Add the 3 egg yolks and whisk until you have a smooth, lump-free batter.

In a separate, spotlessly clean bowl, beat the 3 egg whites with an electric mixer on medium speed until foamy. Gradually add the 30g of granulated sugar while beating on high speed. Continue until you reach soft peaks—the meringue should be glossy and form a gentle curl when the whisk is lifted.

Gently fold about one-third of the meringue into the yolk batter to lighten it. Then, carefully fold in the remaining meringue until no white streaks remain, being careful not to deflate the batter.

Pour the batter into the prepared pan and gently tap it on the counter to release large air bubbles.

Bake for 45 minutes, or until the top is golden and springs back when lightly touched.

Immediately invert the cake onto a wire rack to cool completely. Once cool, carefully run a knife around the edge, remove from the pan, and slice the cake horizontally into 4 even layers. Set aside.

In a large bowl, whisk the 3 whole eggs with the fine sugar until combined. Sift in the cake flour and pitaya powder (if using). Whisk until a thick paste forms.

Whisk in the 30g of melted butter.

Gradually whisk in the milk in a steady stream until the batter is smooth.

For an extra-smooth batter, strain it through a fine-mesh sieve into a pouring jug. Let it rest for 15-20 minutes.

Heat a non-stick 6-inch skillet or crêpe pan over medium-low heat.

Pour a scant 1/4 cup (about 60ml) of batter into the center of the pan, immediately tilting and swirling to coat the bottom evenly in a thin layer.

Cook for about 60-90 seconds until the edges look set and the surface appears dry. Gently flip with a spatula and cook for another 30 seconds. Transfer to a plate.

Repeat with the remaining batter, stacking the cooked crêpes on the plate. You should get about 15-20 thin crêpes. Let them cool completely.

In a large bowl, whip the cold heavy cream with an electric mixer until it holds medium-stiff peaks.

Add the strawberry jam and continue to whip on low speed just until the jam is fully incorporated and the cream is smooth and holds its shape. Be careful not to over-whip. Refrigerate until ready to use.

Place one sponge cake layer at the bottom of your container. Spread an even layer of strawberry cream on top, then arrange sliced strawberries in a cross pattern. Fill gaps with more cream.

Place a crepe layer on top and repeat the layering process: sponge cake, cream, strawberries, cream, and crepe layer. Continue until all cake layers are used.

Finish by piping cream on top, decorating with whole strawberries, and sprinkling with desiccated coconut.