Preheat your oven to 150°C (302°F). Line a rectangular baking sheet (approx. 28x28cm or 11x11 inch) with parchment paper.

In a medium bowl, whisk together the milk and corn oil until completely combined and slightly thickened (emulsified).

Sift the cake flour directly into the liquid mixture. Whisk gently until just combined and no dry flour remains.

Add the 5 egg yolks and whisk until you have a smooth, lump-free batter. Set aside.

In a clean, dry bowl, add the egg whites and granulated sugar.

Using an electric mixer, whip on high speed until soft peaks form — the meringue should hold its shape with a small hook when lifted.

Fold one-third of the meringue into the egg yolk batter using a gentle bottom-to-top motion.

Pour the combined batter back into the remaining meringue and fold until fully incorporated with no white streaks.

Pour the batter onto the prepared baking sheet and spread it evenly into a smooth layer. Gently tap the pan on the counter a few times to release any large air bubbles.

Bake in the preheated oven for about 20-25 minutes, or until the top is lightly golden and springs back when touched. Do not overbake.

Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack by lifting the parchment paper. Allow it to cool completely to room temperature.

Once cool, use a heart-shaped cake stencil or cookie cutter to cut out three identical heart-shaped layers from the sheet cake.

Pour the chilled heavy cream into a large bowl. Using an electric mixer, whip the cream on medium speed until it thickens and soft peaks form. Add the 150g of strawberry jam. Continue whipping on medium-high speed until the cream is stiff and holds its shape well. Be careful not to over-whip. Place the cream in the refrigerator until you are ready to assemble.

Place the first heart-shaped cake layer on your serving plate. Spread a layer of strawberry cream evenly over the top. Pipe a border of cream around the outer edge to create a dam.

Sprinkle a generous amount of popping candy crisp in the center area. Cover the candy with a thin layer of more cream to seal it in.

Place the second cake layer on top. Spread another layer of strawberry cream. Pipe another cream dam around the edge. Arrange slices of white strawberries in the center, drizzle them with a little extra strawberry jam, and then cover them with a smooth layer of cream.

Apply a thin layer of strawberry cream over the entire cake to seal in the crumbs (a crumb coat). You can leave the sides semi-naked or fully frost them with the remaining cream, as desired. Use a spatula to smooth the cream evenly.

Pipe a central swirl of cream on top and arrange fresh strawberries, blueberries, and cherries. Just before serving, tie a pretty ribbon around the base of the cake.