3/4 cup all-purpose flour, sifted, plus 2 teaspoons for dusting
3 duck eggs
6 tablespoons superfine sugar
1/2 pint whipping cream
1 pint strawberries, washed and thickly sliced
Brush the base and sides of a pan with melted butter and dust with the 2 teaspoons flour.
Separate the egg whites from the yolks. Put the whites and sugar into a bowl and whisk until stiff, preferably in an electric mixer. Whisk in the yolks one by one and then fold in the sifted flour, making sure not to deflate the mixture. Divide the mixture between the prepared pans.
Bake for 20–25 minutes. Turn out carefully and let cool on a wire rack.
Whip the cream, adding sugar to taste.
Cut each sponge cake layer into six even pieces. Place a wedge on each of 4 plates. Top with a little whipped cream, followed by some strawberries and topped with a little more whipped cream. Place another wedge on top and repeat. Place a third wedge to finish and garnish with a plop of whipped cream and a strawberry.
Alternatively, do not cut the layers into wedges. Place one layer on a cake plate, top with half the whipped cream and half the strawberries. Top with the second layer and repeat. Cut into wedges and serve.
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