• 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
Preheat oven to 160ºC. Grease the base and sides of 2 x 20cm round cake pans. Line the bases with baking paper.
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.
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.
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.