Cook Time: 15 mins
What you need
- 50g/2oz Odlums Self Raising Flour
- 2 Eggs (separated)
- Pinch of Salt
- 50g/2oz Caster Sugar
- Few Drops Vanilla Extract
Topping
- 100ml Carton Fresh Cream (whipped)
- Small Punnet Strawberries (less 4)
Decoration
- 4 Whole Strawberries (reserved ones)
- Chocolate Sprinkles (optional)

Recipe Steps
- Preheat oven to 200 °C/400 °F/Gas 6. Line a 18cms/7″ square tin with greaseproof paper, base and sides.
- Put the egg whites with a pinch of salt into a clean dry bowl. Beat until stiff. Add the sugar and beat until shiny.
- Add in the egg yolks and vanilla extract and beat for a few more seconds . Mixture will be thick.
- Fold in the flour.
- Transfer to prepared tin. Bake for 12 to 15 minutes until golden brown and has shrunk slightly from the sides.
- Remove from the oven and turn sponge onto wire tray, remove the lining paper. Allow to cool.
- Meanwhile, cut the strawberries into small pieces and gently fold into the whipped cream.
- When sponge in cold, cut into 4 squares. Spread some of the cream mixture on top of each square.
- Decorate the top of each with the whole strawberry. Sprinkle with the sprinkles if used.
- Delicious served the day they are baked.