It's made with oil not butter and is very easy to make, yet it looks 'an occasion' cake.
Preheat oven 190C/gas5
Grease and line 2x18cm [7"] sandwich tins
For the cake you need to sieve 150g plain flour, 25g cornflour and 2 level tspns baking powder into a bowl.
Mix together 100ml veg oil [I used sunflower] and 100ml water in another bowl.
Separate 2 eggs and add the yolks to the oil/water mixture and mix together. Stir the dry ingredients in and mix to a batter. Whisk the egg whites till stiff then fold into the mixture.
Divide into the tins then bake for 25-30 mins. Cool on a wire rack. Turn the oven off.
For the little meringues you need to put 1 egg white in a clean dry bowl and whisk till stiff and dry. Mix together 40g caster sugar and 15g icing sugar, then gradually whisk them into the whites.
Put a sheet of baking paper or a silicone sheet onto a baking tray, and using a piping bag and a large fluted nozzle, pipe about 15 rosettes. Put the tray into the oven when it's cool and leave there to dry for about 2 hours - if the oven's too hot, leave the door open.
You can make the meringues earlier and keep them in an airtight tin till you need them.
To finish the cake you need 350g strawberries [ stalks removed] and 250ml double cream.
Keep about 15 strawberries whole then lightly mash the rest. Whisk the cream till it's stiff but still soft and fold in the mashed strawberries.
Use half this mixture as the filling between the 2 sandwich cakes, then spread the rest on the top and decorate with the whole strawberries and the meringues. I sprinkled the meringues with some caster sugar to give a sparkly effect.
Loved the cream with the mashed strawberries - a real Summer taste. You could buy the little meringues or use just strawberries on top, or raspberries or other soft summer fruit. A simple cake, but great for a special occasion.
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