Prep Time: 20 min.
Cooking Time: 25 min.
Ingredients
4 eggs, separated
²/³ cup caster sugar
¹⁄³ cup custard powder
1 tsp baking powder
²/³ cup plain flour
300ml thickened cream, whipped
250g punnet strawberries, halved
½ cup strawberry jam
1 tbs desiccated coconut
Extra strawberries and icing sugar, to decorate
Icing
1½ cups icing sugar
2 tsp butter
2 tbs milk
Pink food colouring
1. Grease 2 deep 22cm round cake pans. Line bases and sides with baking paper.
2. Beat egg whites in a large bowl with an electric mixer until firm peaks form. Gradually beat in caster sugar, beating well between additions, until sugar dissolves. Add egg yolks and beat until combined.
3. Sift dry ingredients over egg mixture. Gently fold mixture to combine. Divide batter evenly between prepared pans.
4. Cook in a moderate oven (180°C) for about 20 to 25 minutes, or until sponges are cooked when tested. Turn out onto wire racks to cool.
5. Meanwhile, to make icing, place icing sugar, butter and milk in a heatproof bowl sitting over saucepan of simmering water. Stir until smooth. Remove from heat. Tint pink with food colouring.
6. Spread 1 cake half with cream. Top with strawberries. Spread remaining cake half with jam and place on top of strawberries. Pour warm icing over top of cake. Sprinkle with coconut.
7. Before serving, decorate sponge with strawberries and dust with sifted icing sugar.
