• 6 large eggs
  • 250 ml (1 C) castor sugar
  • 5 ml (1 t) vanilla essence
  • 250 ml (1 C) cake flour
  • 5 ml (1 t) baking powder
  • 15 ml (1 T) boiling water
  • 125 ml (1⁄2 C) Rhodes Strawberry Jam
  • whipped cream (optional)
  • icing sugar for dusting
  • fresh berries for decorating


  1. Beat the eggs, castor sugar and vanilla essence together until the mixture is thick and creamy and leaves a trail.
  2. Sift the flour and baking powder together and gently fold it into the eggs.
  3. Fold in the boiling water.
  4. Pour the batter into 2 cake pans sprayed with non‐stick spray and bake in a preheated oven at 180°C for 20 minutes or until a skewer, when inserted, comes out clean.
  5. Remove from the oven and turn out onto a cooling rack and allow to cool completely.
  6. Sandwich the two halves of the cake together with the Rhodes Strawberry Jam and whipped cream, if using.
  7. Decorate with the fresh berries.
Cooking Tip

Instead of the fresh berries, use a cake stencil and icing sugar to dust a lacey pattern on the top of the cake before serving.


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