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“To freeze pack, freeze up to 10 months. To serve, unwrap and thaw at room temp 2-3 hours. Cut into 2 layers. Place bottom half on a serving dish and spread with the cream. Cover with strawberries. Put top layer on, sift with icing sugar. Serve the same day.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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).

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