Instructions: Grease and baseline a 200mm springrelease cake tin.

Grease the paper.

Sprinkle a thin layer of caster sugar over the inside then dust with a little flour.

Whisk the eggs and sugar together in a bowl using an electric beater at high speed until thick and light in colour. Carefully fold in the flour using a large metal spoon. Immediately pour into the prepared cake tin.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the third set of runners for 18 to 20 minutes or until just firm in the centre turning the cake around carefully after 10 to 12 minutes.

Bake on the grid shelf on the fourth set of runners in the baking ovenfor 18 to 20 minutes or until just firm in the centre turning the cake around carefully after 10 to 12 minutes.

Leave the sponge in the tin for 5 minutes then carefully turn out onto a wire rack to cool.

lightly whip the cream until soft peaks form then add the caster sugar and vanilla essence to taste.

Chili in the refrigerator until needed.

Carefully split the cake in half using a serrated knife.

If using strawberry conserve spread over the bottom layer then cover with the cream.

If using strawberries spread half of the whipped cream on the bottom layer cover with the strawberries then top with the remaining cream.

Position the top cake layer over the filling and press down lightly.

Chill until ready to serve.

Sprinkle the top of the cake with icing sugar to serve whisked sponge with cream and strawberries

Makes 8 slices

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