1.Preheat the oven to 180°C. Grease 2 x 12-hole shallow patty pans.
2.In a small bowl, beat eggs with an electric mixer until thick and creamy, about 5 minutes. Add caster sugar gradually, beating well after each addition or until the sugar is dissolved.
3.Meanwhile, sift the flours together three times, then gently fold into the egg mixture.
4.Divide the mixture between the prepared pans. Bake in a moderate oven for about 12 minutes or until the sponges spring back when they are touched lightly in the centre. Turn onto a wire rack to cool.
5.Beat the cream and icing sugar in a small bowl with an electric mixer until soft peaks form, then fold in the strawberries. Join the sponges with cream mixture and dust with extra sifted icing sugar.
6.Unfilled sponges suitable to freeze. Not suitable to microwave.
Recipe is best made on day of serving. Join the sponges close to serving. Try different flavours in the cream filling, such as passionfruit pulp or a little lemon butter.Note