Giant Strawberry Sponge Cake

Cornflour sponge cakes are yet to be discovered in the northern hemisphere, light, sweet and dissolves like a marshmallow! If you're a feeder and like to win over work colleagues, flat mates, neighbours, parking wardens and the dentist (he's making money off sugar cavities) then this is the only recipe you ever need know.

SPONGE:
6 large organic free range eggs
1 cup cornflour
1 cup caster sugar
4 tablespoon plain flour
2 teaspoons baking powder

FILLING:
300g strawberries
1/2 cup caster sugar
1 lime
1 teaspoon cornflour
2 teaspoon cold water

CREAM:
300ml double cream
1 tablespoon caster sugar
1 teaspoon vanilla extract

GARNISH:
4 strawberries
Icing sugar to dust

METHOD:
First grease 2x20cm sandwich cake tins with a little butter make sure you cover base and sides, then line the base of the tine with grease proof paper. Separately cut 2 very straight lines of grease proof 63cm long and 8cm width then carefully line the edge of the cake tin. Place the oven on to heat at 180oC.
To make the sponge sieve the cornflour, flour, and baking powder together 3 times to get air into the dry ingredients and place aside. Then separate the eggs making sure no yolks break into the whites, place the whites in a large mixing bowl made of stainless steal or glass. With a electric mixer beat the whites till stiff peaks form, gradually beat in the caster sugar. The whites should form stiff peaks and be very glossy then add the yolks and beat till just combined. Using a metal spoon fold in the dry ingredients a 3rd at a time, try to under mix a little. Divide the sponge mixture between the 2 cake tins, place a tray of warm water on the bottom shelf of oven (this will enhance the sponges texture) then place the sponges next to each other on the middle shelf and bake for 25 minutes, don't open the oven door to peek! You'll lose volume. Once cooked remove from oven and leave to cool completely.
Wash the strawberries and remove the stalk, cut them in half and place in a small pot with sugar and juice of the lime then dissolve the cornflour in water and add to the pot. Put the pot on a medium heat stir gently with a wooden spoon then leave to simmer for 5 minutes once cooked remove from heat and leave to cool.
Whip the cream with sugar and vanilla, don't over whip the consistency should be floppy.
Now its time to construct the cake, remove the sponge's from the tin and peel off the grease proof paper. Place one of the sponges on a serving plate followed by spooning the cream in the middle and spread out slightly (not to the edges) then spoon out the strawberries from the syrup and place evenly round the cream. Gently place the second sponge on top of the base and press down till the strawberries and cream come to the edge. Finally to garnish wash the strawberries, remove stalks and slice thinly and arrange on the center of the cake finish off with a light dusting of icing sugar. This cake will make 8 pieces when serving I like to drizzle the remaining strawberry syrup over each slice.