Strawberry Gateaux

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Ingredients (Serves 10):

• 250g caster sugar

• 8 eggs

• 250g plain flour, sifted

• 100g butter, just melted

• 200ml whipped cream

• 400g Beerenberg strawberries, hulled

• Strawberry Icing

• 3 Beerenberg strawberries, hulled

• 1 1/2 cups pure icing sugar, sifted

• 12-14 extra Beerenberg strawberries for decoration

Method:

1. Preheat oven to 180C. Place sugar in bowl. Add eggs and beat about 8 minutes with electric beater or until mixture forms thick ribbons. Turn off mixer.

2. Add all sifted flour and use rubber spatula to gently fold it into mixture. When last of flour disappears, incorporate melted butter quickly but gently. Don't over-mix.

3. Pour mixture into a buttered and floured cake tine, about 25cm in diameter, and smooth top with spatula. Bake in preheated oven 30-40 minutes. When cooked, remove sponge from oven and leave to cool for a few minutes before gently turning on to wire rack. Allow to cool.

4. To make icing, using a fork, crush strawberries in a small bowl until pureed. Place icing sugar in second bowl. Add three-quarters of crushed strawberries, mix until combined. Add more crushed strawberry until icing is spreadable. If too runny, add extra sifted icing sugar.

5. Cut sponge in half horizontally. Spread bottom half with cream and top with strawberry halves. Replace top half of cake and spread with icing, then arrange extra strawberries on top.