Ingredients
Method
1.Have eggs at room temperature.
2.Preheat oven to 180°C/350°F. Grease two deep 22cm (9-inch) round cake pans; line bases with baking paper.
3.Hull and finely chop two-thirds of the strawberries, combine in medium bowl with liqueur; refrigerate 1 hour.
4.Push remaining hulled, finely chopped strawberries through fine sieve into small bowl to make purée; discard seeds.
5.Beat eggs, caster sugar and a few drops of colouring in small bowl with electric mixer about 10 minutes or until thick and creamy. Transfer to large bowl.
6.Meanwhile, triple sift cornflour, cream of tartar and soda.
7.Gently fold dry ingredients and strawberry purée into egg mixture.
8.Divide mixture evenly between pans; bake about 20 minutes. Turn sponges, top-side up, onto baking-paper-lined wire racks to cool.
9.Beat cream and half the sifted icing sugar in small bowl with electric mixer until soft peaks form.
10.Split cakes in half, place one layer on serving plate, cut-side up; spread with one-third of the jam, strawberries and cream. Repeat layering, finishing with cake layer; dust with remaining sifted icing sugar.
This is a soft-textured sponge; use a fine serrated or electric knife for splitting and for cutting the cakes at serving time. Sponge will keep in an airtight container in the refrigerator for 2 days, or in the freezer (unfilled) for 1 month.
Note
