6 eggs
11/4 cups castor sugar
1 cup plain flour
1/2 cup cornflour
1 1/2 teaspoons baking powder
FILLING, DECORATION
1/2 cup cornflour
1/2 cup custard powder
1/2 cup sugar
600 ml carton milk
2 teaspoons vanilla
300 ml carton thickened cream
30g (1 oz) butter
2 egg yolks
2 punnets strawberries
2 x 300m1 cartons thickened cream, extra
3 tablespoons of icing sugar
1/2 cup rum
1. For sponge cake, beat eggs until thick and creamy, gradually add sugar, beat until sugar is dissolved. Gently fold in sifted dry ingredients. Pour mixture into greased deep 28cm (11in) round cake tin. Bake in moderate oven 35 to 40 minutes or until cake shrinks slightly from sides of tin. Turn out and cool on wire rack.
2. For filling, place cornflour, custard powder and sugar into pan, stir until combined.
Gradually add milk, mix until smooth and free of lumps. Add vanilla and cream, stir until combined. Stir over low heat until custard boils and thickens. Add butter, simmer uncovered for 3 minutes, stirring constantly. Remove pan from heat, add beaten egg yolks; mix well. Place custard into bowl, cover with plastic food wrap. Allow to become cold. When cold, beat well.
3. Cut cake into three even layers. Place first layer of cake in tin in which cake was cooked. Brush cake with rum. Spread half the custard evenly over the cake. Wash strawberries; reserve some for decorating top of cake. Hull and slice remaining strawberries. Sprinkle half the sliced strawberries over custard layer. Put second layer of cake on top of strawberries. Brush with rum . Spread remaining custard evenly over cake, sprinkle with remaining strawberries. Top with third layer of cake, brush with remaining rum. Cover with plastic food wrap, refrigerate several hours or overnight.
4. Turn cake onto serving plate. Beat extra cream with icing sugar until soft peaks form, spread cream over top and sides of cake, decorate with extra strawberries.
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