For 8 portions you need

3 eggs 4 oz. castor sugar 2 1/2 oz. self raising flour (or plain flour.with 1/2 teaspoon baking powder) 1/2 oz. cocoa

For the filling

1/2 pint thick cream 12 oz.-1 lb. strawberries little sugar

  1. Whisk the eggs and sugar until thick, fold in the sieved dry ingredients.
  2. Pour into the well greased and floured or lined sandwich tins.
  3. Bake for time and temperature given-the 8-inch cakes take a few minutes shorter time than the deeper 7-inch cakes.
  4. Test to see if cooked when firm to the touch.
  5. Turn out carefully and cool.
  6. Split each cake through centre.
  7. Whip the cream until it holds its shape, but is not too stiff.
  8. Spread between the cakes with sliced or halved fruit and sugar to taste.
  9. Top with the cream and whole strawberries. Oven temperature moderately hot- 375-400 deg F-Gas Mark 5-6 Oven position: above centre