1 cup self raising flour, sifted
4 eggs
1 / 2 cup castor sugar
1 cup chopped walnuts
300 ml whipped cream Chantilly
3 / 4 cup strawberry jam 10 - 12 fresh strawberries
30 gm butter
Butter Cream Liqueur:
90 gm butter, softened
1 cup icing sugar
2 tablespoons orange liqueur
Place eggs and sugar into a large, heat resistant bowl over a pan of simmering water.
Whisk with a hand beater for 8-10 minutes or until pale and thick and the whisk leaves a trail when lifted.
Remove from heat. Fold nuts into flour then fold into the egg mixture with the butter.
Divide batter evenly between 3 greased and floured 20 cm sandwich tins.
Bake in a preheated moderate [ 180 degrees C ] for 20 - 25 minutes or until firm to touch.
Turn onto a wire rack to cool.
To prepare butter cream liqueur:
Cream butter and gradually beat in sugar with liqueur until well blended.
Spread strawberry jam over two cakes. Top with a layer of butter cream.
Top with third cake.
Cover with cream and top with strawberries
