Mike Van de Elzen: Christmas Strawberry Sponge

Cook time: 10mins Prep time: 30mins Serves 6 people INGREDIENTS:  6 eggspinch of salt250 gm caster sugar1 tsp vanilla paste10 tbsp plain flour2 tsp baking powder50 gm melted butter 2 punnets strawberries300 gm fresh cream1 tsp vanilla paste2 tbsp icing sugar METHOD: For the Sponge:Whisk the eggs and salt until well combined, add the sugar and vanilla paste and turn up to high. Continue to beat until the thick. Sift flour and baking powder together. Fold lightly into egg mixture. Fold in butter. Pour equally into two 20cm greased spring-form cake tins.  Bake at 200 for 8-10 minutes or until lightly browned, turn out onto racks and allow to cool.  Whisk the cream, vanilla and 1/2 the icing sugar, whisk until firm and set aside.  Take the strawberries and remove the green top and cut the large ones in half.  To make the cake. Place one cake as a bottom onto a platter, then cover with 1/2 the whipped cream and 1/2 the strawberries. Place the top cake on and then the remaining cream, strawberries and finish with a dusting of remaining icing sugar. See omnystudio.com/listener for privacy information.