We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Best eaten on the day of baking. Assemble up to an hour before serving.
Preheat the oven to 180°C, fan 160°C, gas 4 and line 2 baking sheets with baking paper.
Whisk the eggs with the sugar and vanilla until the mixture is pale, at least doubled in volume and leaves a trail for a second or two when the whisk is lifted from the bowl. This is easiest using either a freestanding mixer or an electric hand whisk.
Sift the flour, cornflour, baking powder and a pinch of salt over the egg mixture and lightly fold in, using a large metal spoon. Pour the melted butter around the inside edge of the bowl and fold in until combined, trying not to knock too much air out of the mixture.
Whisk the cream with the icing sugar, lemon zest and vanilla until it forms soft peaks.
Turn all of the sponges over so they are flat side up. Spread each with a heaped teaspoon of whipped cream and top half with a few strawberry slices. Sandwich together and dust the tops with icing sugar to serve.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our