Typical nutritional content (per portion)
5 eggs, at room temperature
150g (5oz) caster sugar
175g (6oz) self raising flour, sifted
Finely grated rind of 1 lemon
200g carton half fat crème fraiche
225g (8oz) strawberries, hulled and sliced
½ teaspoon sifted icing sugar
Preheat the oven to 190°C/375°F/Gas Mark 5. Place the eggs and sugar in a large bowl and using either a hand or electric whisk, beat the mixture until it fills over half the bowl and has the consistency of lightly whipped cream.
Using a large metal spoon, gently fold in the sifted flour and continue folding until all the flour is fully absorbed, then beat in the lemon rind. Line the bases of two 20cm (8in) non-stick sandwich cake tins with parchment paper and divide the mixture between them. Cook for 20-25 minutes. When the cakes are cooked they come slightly away from the tin. Turn out on to wire racks, peel away the parchment paper and leave to cool completely.
When the cakes have cooled and you are ready to serve, beat the crème fraiche until smooth and then spread two-thirds over one of the cakes. Top with half of the strawberries and dust lightly with icing sugar. Sandwich the two cake halves together and spread over the rest of the crème fraiche. Arrange the rest of the strawberries on top and dust lightly with the icing sugar, then cut into slices and arrange on plates to serve.