Strawberry Cream Cake

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Ingredients (Serves 6):

• 1 cup sifted self-raising flour

• 1/4 tsp salt

• 2 eggs, separated

• 3 punnets Beerenberg strawberries

• 1 tsp baking powder

• Grated ring of 1 lemon

• Sugar

• 3/4 cup heavy cream, whipped and sweetened

Method:

1. Sift together flour, baking powder and salt.

2. Add 1/2 cup cold water and rind to egg yolks and beat until tripled in volume. Gradually beat in 3/4-cup sugar. Slowly beat in dry ingredients.

3. Beat whites and 2 tablespoons of sugar until soft peaks form. Fold into flour mixture.

4. Pour into 2 ungreased layer-cake pans.

5. Bake in preheated moderate oven 25 minutes. Invert on cake racks and cool. Remove cakes.

6. Wash and hull berries; reserve 18. Slice and sweeten remainder and place between layers.

7. Top each serving with whipped cream and whole berries.