Strawberries & cream cake
Preheat your oven to 160˚C.
Whisk the eggs with 150g of the caster sugar until they become fluffy and light. Gently but quickly fold in the flour (if that makes sense!) until a smooth consistency is achieved.
Pour the mixture onto a baking tray lined with well-greased greaseproof paper and bake for 8-10 minutes until the sponge is firm but with a good bit of bounce in it. Leave the sponge to cool before cutting into 8 equal circles. This can be done using a small cooking ring.
Whilst the sponge is cooling whisk together the cream and remaining caster sugar until light peaks start to form. Top and quarter the strawberries.
Now it’s time to assemble! Using the cooking ring sandwich layers of strawberries and cream between two circles of sponge. Dust with icing, remove the ring, drizzle with strawberry coulis and serve.