strawberry sponge cake. (original)

i envisioned creating a starwberry sponge that didn't require fresh strawberries or strawberry extract/emulco-
but with strawberry jam/preserves.

the cake came out pretty fragrant and just right on the sweetness,
but didn't taste too much like strawberry and the appearance was a little off.
it was nothing of the pretty strawberry color i'd imagined, more like an off-brown gray.
the preserve fruit pieces also sunk to the bottom due to the contrast of weight between the jam and the light sponge cake base.
so it became more like a strawberry upside down cake when i was eating it.
also, due to the fact that sponge cakes are ridiculously soft,
the shape started spreading and falling quickly upon cooling, and became wrinkly on the top as well.

by the way, i'm pretty proud to announce that i constructed the pan myself.
since i didn't have a 6-inch angel food pan, i took a 6-inch spring form pan,
put the tube part of a mini angel food cake pan in the middle, and topped it with parchment paper so it'd stay in place.
although i will admit that the cake would have probably came out looking better if i put the batter amongst those mini angel food cake pans. (it wouldn't have sunk so horribly!) :x