Ingredients

•   oil, for greasing
• 175g/6oz butter, at room temperature
• 175g/6oz caster sugar
• 3 eggs, beaten
• 175g/6oz self-raising flour
•   orange rind, finely grated, of 1 orange
• 3-4 tbsp strawberry conserve or jam
• 150ml/¼ pint double cream
•   icing sugar, for sifting

Method

1. Preheat oven to 190C/375F/Gas 5. Grease and line the bases of two 18cm/7in round sandwich tins with greaseproof paper.
2. Place the butter and sugar in a large bowl. Beat together well until pale, light and fluffy.
3. Beat the eggs into the mixture, adding a little at a time and beating well between each addition. If the mixture begins to curdle, beat in a little of the flour. Stir in the orange rind.
4. Sift the remaining flour. Using a large metal spoon, fold half of the flour into the creamed mixture, taking care not to over-mix or you will knock out the air you've already beaten in. Fold in the remaining flour in the same way.
5. Divide the mixture between the two tins and gently smooth the tops. Bake for 25-30 minutes, or until risen, pale golden on top and firm to the touch. Allow the sponges to cool for a few minutes, then turn them out on to wire racks. Peel off the lining paper and leave to cool.
6. Spread the cut side of one sponge half with the conserve. Whisk the cream to soft peaks, then spread over the conserve. Place the other sponge on top.
7. Cut about 12 strips of greaseproof paper in different widths, about 3mm, 5mm and 1cm, and lay them across the top of the sponge at different angles. Sieve a little icing sugar over the top of the cake. Carefully remove the strips of greaseproof to reveal the pattern.

Notes