Serves: 4-6
Prep time: 15  Minutes

Method

1. To prepare: line a 20cm baking tine with a circle of baking paper. Grease sides of the tin with a smear of mayonnaise. Set aside.
2. For the sponge: whisk Birch & Waite Whole Egg Mayonnaise, sugar, vanilla extract and milk together until mixture is light and increases in volume. Double sift the flour and baking powder, then sift into the batter. Whisk together until a smooth batter is achieved.
3. Pour into the tin and tap tin to settle and remove air bubbles. Bake at 160°C for 45 minutes or until cake is firm in the middle. Leave to cool for 45 minutes before decorating.
4. For the icing: whisk egg white in a medium bowl until forms one texture. Whisk icing sugar and food colouring. Stir in lemon juice to assist with hardening. Whisk until smooth.
5. To decorate: remove stems from strawberries and cut in half. Toss through caster sugar and allow to macerate for 30 minutes or until sugar has dissolved. Whisk pouring cream, vanilla extract and icing sugar until soft peaks form.
6. To serve: turn out the cake onto a serving plate and spoon over the icing. Allow to set for 10 minutes and spoon over strawberries. Serve with whipped cream

Cook's Note

This recipe makes one 20cm x 5cm sponge. Mark used a bundt tin which requires a double recipe. Feel free to use whatever shape you have at hand.
If you have more mouths to feed, make a double or triple recipe and stack them up, with cream and strawberries in the middle.