4 eggs, at room temperature
2/3 cups white sugar
1/3 cup all-purpose flour
1/3 cup self-rising flour
1/3 cup cornstarch
1/2 cup heavy cream, whipped
1/2 package strawberries, washed, topped and halfed
Confectioners sugar, for dusting
Preheat oven to 350°F. Butter one deep 9 inch round pan or two 8 inch cake pans and line with parchment paper.
Use an electric stand mixer to beat the eggs on high speed until thick and creamy. This will take 7-8 minutes.
With the mixer still going, add white sugar one tablespoon at a time, beating until dissolved after each addition. When all sugar is dissolved, turn off mixer.
Sift flours together. Sift onto egg mixture. Use a spatula to gently fold flours into eggs. This is the critical part, use a light’ hand and don’t over mix.
Pour into prepared pan and spread mixture evenly. If using one cake pan, cook for about 30 minutes and if using two pans, cook for about 20 minutes. The sponge cake is cooked when it has slightly come away from the sides and the top springs back when lightly touched. Turn out onto wire racks to cool.
If you have baked one cake, cut in half. Place base sponge on serving plate, spread with whipped cream and sprinkle with strawberries. Place top sponge on and dust with confectioners sugar.