6 x 60g eggs
185g caster sugar
1 vanilla pod, split, seeds scraped
40g melted butter
180g self-raising flour, sifted twice
4 Tbsp strawberry jam
250g punnet strawberries, hulled, thinly sliced
200ml thickened cream, whipped
Icing sugar, to dust
Preheat oven to 185°C and line a 22cm round springform cake tin with baking paper.
Put eggs in the bowl of an electric mixer and whisk for 3 minutes or until foamy. With motor running, steadily sprinkle in sugar and add vanilla seeds. Continue whisking until mixture is thick and foamy.
Gently fold in butter and flour with a large metal spoon. Pour mixture into prepared tin.
Bake for 30 minutes or until cooked when tested with a skewer. Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.
Using a large serrated knife, cut cake in half horizontally. Spread jam on bottom half of cake. Top with strawberries, then a layer of whipped cream. Smooth surface, then gently sandwich with top half of cake and serve dusted with icing sugar.