1 1 / 4 cups plain flour, sifted.
4 eggs.
3 packets vanilla powder.
1 / 2 cup castor sugar.
500 gm strawberries, hulled and sliced.
500 gm Chantilly cream.
60 gm butter, melted and cooled.
Place eggs, sugar and vanilla in a bowl over a saucepan of simmering water.
Whisk egg mixture until thick, lemony in color and double its volume, about 5 - 10 minutes.
Remove the bowl from the heat.
Continue whisking until cool and very thick, about 3 minutes.
Lightly fold in flour, then butter.
Immediately pour into two greased and lightly floured 20 cm sandwich tins.
Bake in a moderately preheated oven [ 180 - 200 degrees C ] for 30 - 35 minutes or
until cooked when tested [ press a finger gently n surface of cake - if it springs back, it is cooked ]
.
Turn onto a wire rack to col.
Split each cake in two.
Layer with Chantilly cream and strawberries.
Decorate with extra cream and top with strawberries
