Preheat oven to 165°C. Place bowl for whisking cream in fridge.

To make cupcakes, whisk egg yolks and 20 g castor sugar till pale and thick. Add corn oil. Whisk thoroughly. Add milk. Whisk thoroughly. Sift cake flour into mixture. Whisk till just mixed. Set mixture aside. Wash and dry whisk thoroughly.

Separately whisk egg whites till thick. Gradually add 40 g castor sugar, still whisking. Continue to whisk till firm peak stage. Fold egg whites into yolk mixture in 2 batches, mixing till almost even after each addition. Scrape down thoroughly, including bottom of bowl, and fold till just evenly mixed.

Divide batter equally between 9 paper (not cardboard) moulds measuring 7 x 4 cm (top D x H). Bake in middle of oven till golden brown and tops spring back slightly when pressed, about 25 minutes. Remove to wire rack to cool down.

To make filling, remove bowl from fridge. Place cream and 2 tbsp sugar in bowl. Whisk till cream is just stiff. Add vanilla extract. Mix evenly.

To assemble, transfer whipped cream into piping bag fitted with nozzle. Insert nozzle into centre of cakes. Squeeze just enough cream to slightly puff up cakes. Rotate cakes as you pipe so that filling is nicely centred. Chill till ready to serve.

To serve, dust cupcakes with icing sugar and garnish with slivers of strawberry.