Ingredients

• 2 eggs, size 3
• 50 g (2 oz) caster sugar
• 50 g (2 oz) plain flour
• a pinch salt
• 1 level teaspoon baking powder
• a little lard, melted
• a sprinkling flour, sifted
• ½ lb strawberries, thinly sliced
• 6 strawberries, whole, for decoration
• 1 level tablespoon caster sugar
• 25 g (1 oz) dark chocolate
• 300 ml (½ pt) double cream

Method

1. Preheat oven to Gas Mark 5, 375°F, 190°C.
2. Lightly brush the inside of a 20 cm (8 in) ring mould with a little melted lard, then dust with sifted flour, tapping out any excess.
3. Break eggs into a large bowl and whisk until frothy. Add caster sugar, whisking at high speed until the mixture is thick enough to fall from the whisk in a trail.
4. Sift flour, salt and baking powder on to the egg mixture and, using a metal spoon, lightly and thoroughly fold them in, working the mixture as little as possible.
5. Quickly spoon into the prepared ring mould and bake for 20 to 25 minutes. The cake should be well risen, golden brown and shrinking slightly from the mould, and should spring back when touched lightly.
6. Loosen sides carefully with a knife and turn on to a wire rack to cool.
7. Thinly slice the half-pound of strawberries. Put into a small bowl and sprinkle over a level tablespoon of caster sugar.
8. Melt chocolate on a plate over a pan of hot water; remove and cool. Dip the 6 whole strawberries into the chocolate and leave to cool on waxed or greaseproof paper.
9. Whip cream until it will just hold a floppy peak. If too thick, add a very little milk.
10. Split the cake in half with a serrated knife. Spread the remaining chocolate over one cut surface and spoon over the sliced strawberries. Any juice that has formed can be spooned on to the other cut surface to be absorbed into the cake.
11. Spoon a tablespoon of cream on to the strawberries and sandwich the two halves together. Completely cover the cake with the rest of the cream.
12. When the chocolate on the whole strawberries has set, place them round the top edge of the cake. Alternatively, decorate with a little grated chocolate over the cream. Keep cool before serving.

Notes