Ingreadient :

• 8 medium eggs
• 250g caster sugar
• 250g plain flour
• 50g butter, melted

Direction :

1. Pre-heat the oven to 180°C.
2. Grease 2x 20cm spring form tins lightly with butter and line the bases with baking parchment paper.
3. In standing mixer, whisk the eggs and sugar to a ribbon stage (5-6 minutes) and then fold in the butter and flour.
4. Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 30 minutes.
5. Allow the cakes to cool in the tins for 5 minutes and then turn them onto a cooling rack.
6. Sit one of the cakes on a stand and top with jam and cream. Place the other cake on top and dust with icing sugar.
7. Dip strawberries in caramel and place them on the cake to finish.