Strawberry And Cream Dessert Cake
|Eggs||4 , at room temperature|
|Caster sugar||4 Ounce, warmed|
|Self raising flour||4 Ounce|
|Whipping cream||4 Pint|
|Caster sugar||1 Teaspoon (Leveled) (To Taste)|
|Icing sugar||1⁄2 Cup (8 tbs)|
Grease and line with greased greaseproof paper two 8 inch (20 cm) sandwich cake tins.
Heat the oven to 375°F, 190°C, gas no. 5.
Put the eggs and sugar in a heat proof bowl placed over a pan of hot water and whisk until the mixture is thick, white and creamy and the whisk leaves a trail when lifted out.
Remove from the heat and whisk for a further 2 minutes.
Sift in the flour and carefully fold in.
Divide the mixture between the two tins and bake for 20 minutes or until the sponge is a pale golden brown and springs back when lightly pressed with a finger tip.
Turn out and leave to cool on a wire rack.
Whisk the cream until it forms soft peaks.
Hull the strawberries and cut them in quarters.
Fold them into the cream with the Cointreau and a little caster sugar to taste.
Fill the sponges with this mixture.
Place on a serving dish and chill for 3 hours.
When ready to serve dust the top with plenty of icing sugar.