Ingredients:
500-800 g (1 lb – 1.75 lb) fresh strawberries, washed & hulled
1/4 cup powdered sugar
1 Tbs rum
CAKE:
4 eggs, at room temperature
2/3 cup caster sugar
1/3 cup cornstarch
1/3 cup plain flour
1/3 cup self-raising flour
WHITE FILLING:
3 egg white
100 g (3.5 oz) sugar
juice of 1 lemon
YELLOW FILLING:
3 egg yolks (very fresh)
100 g (3.5 oz) sugar
100 g (3.5 oz) butter or margarine

Preparation:

1. CAKE: Beat whole eggs in a small bowl with electric mixer on a moderately high speed about 7 minutes.
   Add sugar, about 1 tablespoon at a time, beating after each addition until sugar is dissolved.
   Sift dry ingredients together over the egg mixture, use a spatula to lightly fold the flours through.
   Spread mixture evenly into pan, bake in 175 C (350 F) oven for 40 minutes.

 

2. WHITE FILLING: Whip the egg whites till stiffened. Add sugar and lemon juice and beat some more. Divide filling in 2 parts.

 

3. YELLOW FILLING: Beat together egg yolks, sugar and butter. Fold in ½ of the white filling.

 

4. Combine strawberries with sugar and rum and arrange them on the baked and cooled cake. Spread with the yellow filling, then with the white filling.

Like This Page? Bookmark it: