Ingredients

4 medium eggs
230g caster sugar
230g self-raising flour
1 tsp baking powder
230g baking spread at room temperature

Filling
300g Strawberry
150g Fresh strawberries
200ml of whipping cream

Baking

Preheat the oven to 180c and line two 20cm round baking tins.

Add the eggs into a large mixing bowl, then combine it well with the sugar and butter. Fold in the flour and baking powder, mixing together until well combined but do not to over mix.

Divide the mixture evenly between the tins (this doesn’t need to be exact). Use a spatula to carefully smooth the top of the cakes.

Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins.

Assembly

Set aside to cool in their tins for 5 minutes then carefully turn the cakes out onto a cooling rack and let them cool completely.

Place the first sponge upside down on the plate. Spread an even layer of jam over the surface, leaving about 1cm from the edge.

Halve the strawberries and arrange a ring around the edge to create a barrier for the cream.

Whip the cream to soft peaks; reserve 2–3 tbsp for the top. Spoon the remaining cream into the centre and gently spread it out towards the strawberries, keeping a slight mound in the middle (it’ll level under the second layer).

Set the second sponge top-side up on top; align and press very lightly. Spread the reserved cream in a thin layer over the top. Decorate with strawberries (halved or sliced). Dust with icing sugar if you like.

Chill 20–30 minutes to set, then bring back to room temperature before serving

Makes 12 (generous!) slices / 450 calories per slice

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