Strawberries and Cream Sponge

Serves: 8-10
Preparation time: 25 minutes, plus cooling
Cooking time: 25-30 minutes
Tools: Balloon Whisk

Method

1. Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 23cm (9 inch) spring-form deep cake tin or 2 x 23cm (9 inch) sandwich tins. Sift the flour and cornflour together.
2. Fit the whisk, place the eggs and sugar in the Kenwood bowl and whisk until pale and creamy and thick enough to leave a trail on the surface when the Whisk is lifted.
3. Remove the Kenwood bowl from the machine; gently fold in half the flour mixture using a large metal spoon. Pour half the butter around the edge of the bowl and lightly fold in. Gradually fold in the remaining flour mixture and butter.
4. Pour into the prepared tin or tins and bake for 35-40 minutes, or 25-30 minutes for the sandwich tins, until risen, golden and beginning to shrink from the sides of the tin. Turn out on to a wire rack to cool.
5. Using the Whisk, whip the cream, sugar and orange juice together until it forms soft peaks. Fold in the orange rind. Reserve 5 strawberries for decoration and slice the remainder.
6. Split the deep cake in half and fill with the whipped cream and sliced strawberries or use to sandwich together the two separate sponges. Decorate the top with the reserved strawberries, dust with icing sugar and serve.