Ingredients
- 3 eggs
- 1/3 cup (80 g) caster sugar
- 1 teaspoon vanilla essence
- 1–2 teaspoons grated lemon or orange rind
- 1/2 cup (80 g) self-raising flour, sifted
- 45 g butter, melted
- 1 1/4 cups thick or pouring cream
- 1–2 tablespoons icing sugar
- 1/3 cup strawberry or raspberry jam or lemon butter
- sifted icing sugar
Method
1. Preheat oven to moderate 180°C. Brush two 17 cm shallow round cake tins with oil or melted butter; line base with baking paper. Dust base and sides of tin with flour; shake out excess.
2. Place eggs and sugar into large heatproof bowl. Stand bowl over a pan of simmering water. Using hand-held electric beater or wire whisk, whisk until thick and pale yellow in colour. Remove bowl from heat. Add essence and rind and beat for another 7–10 minutes, until lifted beater leaves a ribbon on the surface. Using a metal spoon, lightly fold in flour, incorporating as much air as possible. Fold in melted butter (mixture will deflate). Pour batter evenly into prepared tins, gently smooth surface.
3. Bake 20–25 minutes or until the top of the cake springs back when pressed with finger. Allow to cool in tin for 5 minutes before turning onto wire rack to cool completely.
4. Beat cream and icing sugar until mixture holds firm peaks. Place one cake on board or plate. Spread with jam or lemon butter and then cream. Top with remaining cake. Dust top with sifted icing sugar and decorate sponge with a strawberry, if desired.
