Happy Birthday Mum!



6 eggs, separated

175g caster sugar

1/4 vanilla pod scrapings

90g butter, melted

150g self raising flour

200ml whipping cream

1/2 teaspoon vanilla extract

500g fresh ripe strawberries


  • Preheat the oven to 180ºC. Butter two 20 cm tins and line the base and sides with baking or parchment paper.

  • Beat the egg whites to stiff peaks and set aside. Beat egg yolks, sugar and vanilla seeds until thick and creamy.

  • Add the warm melted butter and sift on the flour, but do not stir. Now add a third of the whipped egg whites.

  • Using a whisk to fold everything together gently but thoroughly. Fold in the rest of the egg whites into mixture.

  • Gently spoon sponge cake batter into the prepared tins and bake for 30 minutes until a skewer comes out clean.

  • Allow the cakes to cool completely. Whip the cream with vanilla extract until soft peaks form, then chill slightly.

  • Spread one sponge cake with a layer of cream. Top with sliced strawberries, cover with the second sponge cake.

  • Spread top of cake with remaining whipped cream. Decorate with fresh whole strawberries. Makes 10 servings.

Adapted from Adrian Richardson’s Strawberry Sponge Birthday Cake