Strawberry Cream Sponge

Directions

1. 1
   Preheat oven 190c.
2. 2
   Grease a deep 20cm cake tin, line with paper on base.
3. 3
   Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.
4. 4
   Fold in the flour.
5. 5
   Turn out into the tin and level.
6. 6
   Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
7. 7
   Turn out on to wire rack, peel off lining cool.
8. 8
   Freeze without filling (see above).