Strawberry Cream Sponge

• 3 medium eggs
• 150 g caster sugar
• 75 g plain flour, sifted
• 1 tablespoon oil
• 150 ml double cream, whipped
• 225 g strawberries, sliced
• icing sugar, to dust

1. Preheat oven 190c.
2. Grease a deep 20cm cake tin, line with paper on base.
3. Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.
4. Fold in the flour.
5. Turn out into the tin and level.
6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
7. Turn out on to wire rack, peel off lining cool.
8. Freeze without filling (see above).

eggs, caster sugar, flour, oil, cream, strawberries, icing sugar

Taken from www.food.com/recipe/strawberry-cream-sponge-137231 (may not work)