Strawberry Cream Sponge Cake - cooking recipe

Ingredients

3 None large eggs, separated
3/4 cup plus 1 tbsp sugar
1 cup self-rising flour, siften
1 tsp butter, melted
3/4 cup heavy cream
4.5 oz strawberries, hulled, sliced, plus whole strawberries to serve
None None Powdered sugar, to dust

Preparation

Preheat oven to 350\u00b0F. Grease two 8 inch round cake pans and line bases with parchment paper. Grease again and dust with flour.
Beat egg whites until firm peaks form. Add sugar, 3/4 cup sugar, 1 tbsp at a time, beating constantly until thick and glossy. Using a large metal spoon, gently fold egg yolks into whites.
Gently fold flour into mixture and stir in melted butter and 1/4 cup boiling water until just incorporated. Divide between prepared pans and bake for 20-25 mins, until cake springs back when lightly touched.
Cool in pans for 5 mins. Run a metal spatula around edges of pans to release cakes. Cover a wire rack with a clean tea towel. Turn out cakes onto tea towel. Carefully peel off parchment paper, turn cakes over and cool completely.
To make filling, whip cream and 1 tbsp sugar until soft peaks form. Spread over one cake. Top with sliced strawberries and remaining cake. Arrange whole strawberries over cake, dust with powdered sugar and serve.