Two layers of sponge cake with cream and strawberries in between.

Recipe from openrice.com

Plain Sponge (1 lb):

1/3 cup + 1 tablespoon flour

1/3 cup sugar

3 egg whites

3 egg yolks

1/8 teaspoon salt

1/4 teaspoon vanilla essence

2 tablespoons melted butter (1 oz)

Filling & Topping:

1 cup mixed fruit (I used strawberries instead of fruit)

1 slice tinned peach ，1 slice tinned pineapple

1 bottle fresh cream (8 ozs) (I used 16oz of cream and 4 tbsp sugar)

2 tablespoon sugar

1/4 teaspoon vanilla essence (I omitted vanilla in the cake and cream)

Sponge Cake:

Blend egg whites until stiff. Add sugar in and blend well until stiff.

Blend eggyolks slightly. Add in egg white mixture immediately and blend well.

Sift flour and salt. Add in egg mixture in 3 portions. Blend mixture well after each addition of egg mixture.

Add vanilla essence. Finally, add melted butter and blend quickly.

Grease 7" round baking pan. Dust flour on pan. Pour mixture in pan.

Preheat oven to 350 degree Fahrenheit, bake for 25 minutes.

Remove from oven and let cool. Then slice cake into 2 layers.

Cream:

Pour fresh cream into a basin and place basin on top of bed of ice.

Add sugar in. Blend slowly until cream thickens. Add vanilla essence imediately.

Spread mixed fruit and cream on each layer of sponge cake. Put layers back together and spread cream on entire cake. Decorate the top with peach and pineapple.

It was the first time I used a recipe that required folding egg yolks into egg whites. The cake was a good sponge cake but some bites were lumpy due to not mixing thoroughly (I did not want to overmix the egg whites)