Strawberry Cream Sponge

To freeze pack, freeze up to 10 months. To serve, unwrap and thaw at room temp 2-3 hours. Cut into 2 layers. Place bottom half on a serving dish and spread with the cream. Cover with strawberries. Put top layer on, sift with icing sugar. Serve the same day.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 3  medium eggs
• 150  g caster sugar
• 75  g plain flour, sifted
• 1  tablespoon  oil
• 150  ml  double cream, whipped
• 225  g strawberries, sliced
•  icing sugar, to dust

Directions

1. Preheat oven 190c.
2. Grease a deep 20cm cake tin, line with paper on base.
3. Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.
4. Fold in the flour.
5. Turn out into the tin and level.
6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
7. Turn out on to wire rack, peel off lining cool.
8. Freeze without filling (see above).