LAYERED SPONGE CAKE

SERVES 10-12 PREP 20 MINS COOK 25 MINS

4 eggs ¾ cup caster sugar 1 cup self-raising flour 1 tbsp cornflour

1/3 cup boiling water 10g butter 500g strawberries 600ml thickened cream, whipped icing sugar, to serve

1 Preheat oven to moderate, 180°C. Lightly grease and line 2 x 20cm sandwich pans. Dust sides of pan with a little flour, shaking out excess.

2 In a bowl, using an electric mixer, beat eggs 30 secs until frothy. Gradually add sugar and beat on high until thick and pale, and mixture holds its shape (this can take up to 10 mins).

3 Sift flours together onto baking paper. In a jug, combine water and butter. Gradually fold sifted flour lightly into mixture, followed by water mixture.

4 Pour evenly into pans. Bake 20-25 mins until sponge springs back when touched lightly. Loosen edges with small palette knife. Cover a wire rack with tea towel, turn out cakes. Cool.

5 Hull and slice 400g strawberries. Split cakes in half. Layer with whipped cream and sliced strawberries. Top with remaining strawberries and dust with icing sugar to serve.