- 4 eggs
- 375g fresh strawberries
- 1tbsp orange-flavoured liqueur (such as Cointreau)
- 100g sugar
- red food colouring
- 150g wheaten cornflour (or cornstarch)
- 1tsp cream of tartar
- ½tsp backing soda
- 500ml cream (35%)
- 2tbsp icing sugar
- 240g strawberry jam
Preheat oven to 180C. Hull and finely chop 2/3 of strawberries. Combine in a bowl with liqueur and
refrigerate for 1hr. Grease two deep 22cm springform cake tins, line bases and sides of tins with
Beat eggs, sugar and a few drops of colouring in a bowl with electric mixer about 10mins, or until
thick and creamy. In a separate bowl triple sift cornflour, cream of tartar and soda.
Gently fold dry ingredients into egg mixture.
Hull and chop remaining strawberries. Push through fine sieve to make a puree, discard the seeds.
Add the puree to egg and flour mixture and fold gently. Divide mixture evenly between tins.
Bake cakes about 20mins.Turn them, top-side-up, onto wire racks to cool. Split each sponge in half.
Beat cream and half of icing sugar in a bowl with electric mixer until soft peaks formed. Have the
layered sponge cake ready.
Place one layer on serving plate, cut-side up. Spread with 1/3 of jam and then 1/3 of strawberries.
Top with 1/3 of cream. Repeat layering, finishing with cake layer. Dust with remaining icing sugar.