Ingredients

Method

• 8 free-range eggs
• 520 g caster sugar
• 560 g cake flour
• 2 T baking powder
• 1 t salt
• 250 g butter
• 500 ml milk
• 2 t vanilla extract
• 200 g strawberries, hulled and halved
• 3 T sugar
• 500 ml double-thick cream
• 3 T icing sugar

Method

Ingredients

Preheat the oven to 180°C.

Using an electric hand-mixer, beat the eggs and sugar in a large mixing bowl until pale and fluffy.

Sift in the flour, baking powder and salt and mix using a wooden spoon.

Melt the butter in the milk, then add to the mixture, along with the vanilla. Mix to form a runny batter.

Divide the batter between 2 x 23 cm greased springform baking tins and bake for 30 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool on a wire rack.

Combine the strawberries and sugar and allow to stand for 30 minutes.

Once the cakes have cooled completely, place one on a cake stand and spread with the double-thick cream. Spoon the strawberries onto the cream and place the second cake on top, creating a sandwich.

Dust the cake with sifted icing sugar.