Preheat oven to 350 degrees F (180 degrees C).
Into a bowl, add
. Beat until thick and creamy.
Gradually beat in the
Caster Sugar (3/4 cup)
, one tablespoon at a time. Continue beating until the mixture becomes thick, about 10 minutes.
Self-Rising Flour (1 cup)
Corn Flour (1 Tbsp)
into the egg mixture. Fold in gently.
Water (1/3 cup)
Butter (1/2 Tbsp)
. The batter will be creamy.
Divide the batter evenly between two buttered and lined 8-inch round cake tins.
Bake in the preheated oven for 20-25 minutes, or until the cake shrinks slightly and springs back when touched with a fingertip.
Allow the cakes to stand for 5 minutes, then turn them out onto wire racks to cool completely.
Spread one cake with
Strawberry Jam (to taste)
Whipped Cream (to taste)
, then top with the other cake.
Powdered Confectioners Sugar (to taste)
Fresh Strawberries (to taste)
on top. Serve and enjoy!