Strawberries and cream sponge layer cake
Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
Butter 2 x 20cm round cake tins per cake being made, dust with flour and line with non-stick baking paper.
Place the eggs, sugar, vanilla extract and a pinch of salt in a large bowl. Whisk with an electric beater for about 10 minutes, until very thick and pale and tripled in volume.
Sift together the cornflour, flour and baking powder. Using a large metal spoon, quickly and gently fold the mixture into the batter (but make sure you don’t over-mix as the batter will deflate).
Divide between the tins and bake for 20 minutes, or until the cake springs back when touched. Leave to cool on a rack.
Softly whip the cream.
Hull and chop 10 strawberries (per cake being made) into 1cm chunks and quarter the remaining ones.
Sandwich the cakes together with some whipped cream and the chopped strawberries.
Top with the remaining whipped cream, decorate with the quartered strawberries and dust with icing sugar.
- Calories 310.0kCal