Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix with melted butter until combined. Press the mixture firmly into the bottom of a lined springform pan. Chill in the refrigerator while you prepare the sponge.

Preheat your oven to 350°F (175°C). Line the bottom of a round cake pan with parchment paper (do not grease the sides for a proper sponge rise). Sift together cake flour and baking powder in a bowl and set aside.

In a large mixing bowl, whisk the eggs and sugar together with an electric mixer for about 8–10 minutes until pale, thick, and tripled in volume. You’re looking for the batter to form ribbons when lifted.

Sift the flour mixture again over the whipped eggs in two additions. Gently fold it in using a spatula to avoid deflating the batter. Be patient and slow—no harsh stirring.

In a separate bowl, warm the milk and oil just until lukewarm. Take a few tablespoons of the cake batter and mix it into the milk-oil mixture to temper. Then fold this mixture back into the main batter gently until fully incorporated.

Pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan, then remove and slice horizontally into two even layers.

Soak the gelatin sheets in cold water for about 5–7 minutes to soften. Meanwhile, heat the strawberry puree with sugar in a saucepan over medium heat until the sugar dissolves. Remove from heat, squeeze excess water from gelatin, and stir the gelatin into the warm puree until dissolved. Pour into a round mold lined with plastic wrap (same size as cake) and freeze until firm.

Place one layer of sponge over the chilled Oreo base inside the springform pan. Ensure it fits snugly. Then place the frozen strawberry jelly layer on top of the sponge.

At this point, you can place the second sponge layer over the jelly and finish with a strawberry mousse if you wish (not included in original ingredients). Otherwise, continue by chilling the entire assembled cake for several hours or overnight to set.

Carefully release the springform ring, and if desired, decorate the top with whipped cream or fresh strawberries. Slice with a hot knife for clean cuts. Serve chilled for best texture.