STRAWBERRY AND CREAM VICTORIAN SPONGE CAKE

4 eggs
1 cup of sugar
1 teaspoon vanilla essence
½ cup of oil
½ cup of boiling water
1 ¼ cups of cake flour
3 teaspoon baking powder
250 ml fresh cream
2 teaspoons sugar
1 punnet strawberries

Beat eggs and sugar and add vanilla essence.
Sift together the flour and baking powder and mix in gradually until mixture is smooth.
Add the boiling water and oil and mix.
Bake at 180ºC for 25 minutes.

To assemble:
Beat the fresh cream with the sugar until stiff.
Slice cake in half and layer with some cream and cut up strawberries.
Put the next layer of cake on top of the strawberries.
Pipe remaining cream on top and decorate with strawberries.
Dust with icing sugar.

Recipe and photo: Yasmeen Ibrahim