- 8 free-range eggs
- 520 g caster sugar
- 560 g cake flour
- 2 T baking powder
- 1 t salt
- 250 g butter
- 500 ml milk
- 2 t vanilla extract
- 200 g strawberries, hulled and halved
- 3 T sugar
- 500 ml double-thick cream
- 3 T icing sugar
Preheat the oven to 180°C.
Using an electric hand-mixer, beat the eggs and sugar in a large mixing bowl until pale and fluffy.
Sift in the flour, baking powder and salt and mix using a wooden spoon.
Melt the butter in the milk, then add to the mixture, along with the vanilla. Mix to form a runny batter.
Divide the batter between 2 x 23 cm greased springform baking tins and bake for 30 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool on a wire rack.
Combine the strawberries and sugar and allow to stand for 30 minutes.
Once the cakes have cooled completely, place one on a cake stand and spread with the double-thick cream. Spoon the strawberries onto the cream and place the second cake on top, creating a sandwich.
Dust the cake with sifted icing sugar.