Strawberry Sponge Gateau
5,9 / 10
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" deep loose-based cake tins and line the bases with non-stick baking paper.
Whisk the egg whites in a bowl until stiff, but not dry. Set aside.
Whisk the egg yolks and sugar in a mixing bowl until creamy. Gradually fold in the egg whites, followed by the ground almonds and baking powder, until well mixed.
Pour 1/3 of the mixture into one tin and the remaining mixture into the other tin. Tap on the work surface to release any air bubbles. Bake the smaller cake for 30 minutes and the larger cake for 40 minutes, until firm. Cool the cakes completely in the tins.
For the filling: whisk the cream and icing sugar until thick.
Cut the larger cake horizontally in two. Spread about 1/3 of the cream over one half and top with 1/3 of the strawberries. Place the other cake half on top. Spread with more cream and 1/3 of the strawberries.
Place the smaller cake on top. Spread with the remaining cream and top with the remaining strawberries.