Ingredients
• 4 eggs, at room temperature
• ¾ cup caster sugar
• 1 cup self-raising flour, sifted
• 1 tblsp olive oil
• 1 tsp vanilla essence
• ⅓ cup strawberry or raspberry jam
• 1 cup thickened cream, whipped
Method
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Preheat oven to 160ºC. Grease the base and sides of 2 x 20cm round cake pans. Line the bases with baking paper.
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Beat egg whites with an electric mixer until stiff. Add sugar, beating until sugar is dissolved. Stir in the egg yolks one at a time. Fold in the flour, then the oil and vanilla. Divide batter between the two prepared pans.
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Bake in oven for 15 to 20 minutes, or until cake springs back when lightly touched. Stand in pan for 5 minutes then transfer to a wire rack.
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Place one cake layer onto a plate, spread with jam and top with cream. Then top with remaining cake layer. Decorate with strawberries and dust with icing sugar.
