• Prep Time: 30 mins Cook Time: 60 mins

• Serves: 10 - 12

Ingredients

• 5 SPAR eggs, separated
• 160g SPAR castor sugar
• 12,5ml SPAR lemon juice
• 120g SPAR cake flour
• Pinch of Salt
• 60ml SPAR strawberry jam
• 1 punnet SPAR Freshline strawberries
• 250ml SPAR cream, whipped
• SPAR icing sugar to dust

Method

1. Preheat the oven to 160°C. Prepare 2 layer cake pans by lining them with baking paper. Do not grease. 
2. Beat the egg whites until stiff but not dry.  Gradually beat 100g of the castor sugar and the lemon juice in.
3. Beat the egg yolks until thick and light in colour.  Add the remaining sugar, gradually beating to dissolve.
4. Fold the egg yolk mixture into the egg whites.
5. Sift the flour and salt together and sift a thin layer over the egg and fold it in. Repeat until all the flour is used up.
6. Turn the batter into the prepared tins.  Bake for 50 – 60 minutes.  When done, it will shrink back from the sides of the tin.
7. To assemble the cake: Spread the strawberry jam on top of the first layer. Spread with cream and then arrange a few slices of strawberry on top. 
8. Place the second layer of cake on top and decorate with the remaining cream and strawberries. Dust with icing sugar.