Instructions

1. Preheat the oven to 150 ºC fan oven/170 ºC electric oven
2. Butter a 20cm non-stick pan with removable base, 8cm deep.
3. Melt the butter and put to one side
4. Whisk the egg whites in a large bowl until stiff using an electric whisk. Sprinkle over half the sugar, tablespoon at a time, whisking well with each addition until you have a smooth glossy meringue
5. In another bowl, whisk the remaining sugar and egg yolks at high speed until they are really light and almost mousse like, then stir in the vanilla
6. Gently fold the egg yolk mixture into the egg white mixture in two goes.
7. Then fold in the sifted flour in two goes.
8. Finally the melted butter.
9. Pour the mixture into the tin, smooth the surface and give it several sharp taps on the work surface to bring up any large air bubbles.
10. Bake for 40mins or until lightly golden and firm to touch.
11. Gently invert the tin onto a work surface, without running a knife around the edge and leave to cool
12. Make the syrup by combing the golden syrup and rosewater in a bowl.
13. The sponge should have levelled on cooling
14. Run a knife around the edge, get it out of the tin
15. Split it in half with a bread knife.
16. Cut side up, dribble or brush the syrup over the sponge.
17. For the filling whip the cream with icing sugar in a large bowl, until it forms soft peaks.
18. Scatter over the raspberry and fold through the cream using a fork to hand crush them so that they streak it with crimson juices.
19. Now fold in the strawberries
20. Smooth the cream over the base cake, sandwich with the top half and dust with icing sugar.
21. Cover and chill until required

• Course : Dessert
• Recipe Type : Cake
• Ingredient : Baking Powder, Caster Sugar, Egg, Plain Flour, Unsalted Butter, Vanilla Extract, Whipping Cream