Sat, 30 April 2022
245g self-raising flour
Pinch of salt
250g caster sugar
6 egg yolks
zest of 1 lemon
120ml vegetable oil
6 egg whites
50g caster sugar – to be used with the egg whites
100ml whipping cream
100g strawberry jam (Raspberry works just as well)
Punnet of fresh strawberries
Grease and line a 10-inch cake ring. Preheat the oven to 170C.
Sift together the self-raising flour, baking powder and salt and leave to one side.
Mix the lemon zest through the sugar in a clean mixing bowl. Add the sugar and whisk to ribbon stage. (Should be light and pale in colour)
While continuing to mix slowly add the oil, whisking all the time.
In a clean separate bowl, whisk the egg whites with the 50g of caster sugar to soft peaks
Fold the whipped egg whites into the egg yolks, sugar and oil
Add the sifted flour and fold everything together
Place the cake mix into the prepared cake ring and bake for 45 to 50 minutes.
Once baked remove the cake and invert the cake ring immediately onto a clean baking tray lined with parchment and allow to cool. By turning the cake upside down this prevents the cake from sinking and shrieking in at the sides
Once the cake has cooled cut the cake in half lengthwise. Spread one half of the cake with strawberry jam and cover with whipped cream and top with fresh sliced strawberries, Sandwich the second layer on top, Dust with icing sugar and serve.
