Preheat oven to 350 degrees F (180 degrees C).
Into a bowl, add Egg (4). 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.
Sift the Self-Rising Flour (1 cup) and Corn Flour (1 tablespoon) into the egg mixture. Fold in gently.
Stir in Water (1/3 cup) and Butter (1 1/2 teaspoon). 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) and Whipped Cream (to taste), then top with the other cake.
Dust with Powdered Confectioners Sugar (to taste) and place Fresh Strawberry (to taste) on top. Serve and enjoy!