Sift together flour, cake flour, baking powder and salt.
Combine milk and butter and microwave until butter is melted. Add the vanilla.
Grease 2 9-in pan with magic pan release and line the bottom with parchment paper.
Preheat oven to 350 degrees F.
Make a double boiler by filling a pot 1/4 full with water and bring it to a boil.
Reduce the heat and simmer. Place the Stand Mixer bowl on top of the pot. The water should not be touching the bottom of the bowl.
In the bowl, add eggs and sugar and whisk with a hand whisk until sugar is dissolve the mixture reaches 115 degrees F.
Move to the stand mixer. Whip the eggs with high speed for about 5 minutes until it becomes 5x in volume.
Fold in little by little the dry ingredients into the stand mixer bowl.
Take out 2 cups of the cake batter into a large bowl and with a hand whisk add the hot melted butter mixture to that batter. Whisk until everything is combined.
Add that mixture back into the stand mixer bowl and whisk until combined.
Pour batter into a prepare baking pans. Each should weigh about 2 oz with the pans.
Bake for 35 minutes until toothpick inserted in the middle comes out clean.
Strawberry Buttercream
Beat butter. Add sugar, vanilla, salt and beat until light and fluffy.
Add milk and jam. Beat again until it reaches frosting consistency. Use this frosting to frost the vanilla sponge cake.
Freeze the cake for about 4 hours. The cake needs to be frozen before pouring the mirror glaze.
Mirror Glaze
Line a large baking sheet with foil and put a glass in the middle. This is for easy clean up.
Bloom gelatin by mixer the gelatin with 1/4 cup of water.
Place white chocolate in a large bowl
Over medium heat, stir together water, sugar and sweetened condensed milk. Stir until it bubbles.
Add the gelatin and stir until it dissolves.
Pour this mixture over the white chocolate and stir. You want all the white chocolate to be completely dissolved.
Strain the mixture into a large measuring bowl. Add the food coloring and stir.
Keep stirring until the mixture is about 85 degrees or room temperature. We don’t want a cold mixture because it won’t pour easily but we don’t want a hot mixture because it will melt the cake.
Put the frozen cake on top of the glass. Pour the glaze in the center and let the glaze fall of the side. Let drip and the clean the bottom of the cake.