Weigh the eggs in their shells.Now weigh out the same amount in caster sugarNow weigh out half that amount in plain white flour.EXAMPLE: my 2 eggs in the video weighed 138g in their shells so I need 138g caster sugar and 69g of plain white flour.
Preheat the oven to 180C fan. Grease two 6, 7 or 8 inch cake tins (if using an 8-inch cake tin, I advise using 3-4 eggs or your cakes will be very thin). Mix 1 tbsp each of caster sugar and plain white flour. Use this mixture to dust the cake tins around the base and sides, tapping out excess. Place onto a large baking tray (this makes it easier to take the cake tins out of the oven) and set aside.
Crack the eggs into a large bowl. Start whisking them with electric beaters whilst gradually streaming in the sugar. Once all of the sugar has been added, whisk in the lemon juice/vinegar if you're using it. Keep whisking for around 5 minutes until the mixture is pale, thick and quadrupled in volume.
2 eggs, same weight as those eggs in caster sugar, 1 tsp lemon juice/neutral vinegar
Sift in the flour, cornflour and salt then fold together gently until incorporated.
½ the weight of those eggs in plain white flour, 1 tbsp cornflour, 1 pinch fine table salt
Divide the batter between the two cake tins evenly and spread out to fill the tins.
Bake for 15-20 minutes (depending on the size of your tin) until golden on top and, when pressed, the cakes spring back.
Remove from the oven and run a butter knife around the edge of the cakes to loosen from the tin whilst hot. Remove from the tins and set aside to cool.
Hull and slice the strawberries and add to a medium bowl. Sprinkle with 1 tsp caster sugar and toss together. Set aside to let them get juicy.
300 g strawberries
Whip the cream with electric beaters or a whisk in a medium bowl until you get soft peaks.
200 ml whipping cream or double cream (heavy cream)
Once the cakes have cooled, peel away and discard the baking paper. Lay one cake onto a plate, top with most of the whipped cream and strawberries. Lay the second cake on top. Dust the top with a small amount of caster sugar (optional - just for aesthetics!) and then with the remaining cream and berries.
Serve now or chill for up to 1 day (it's best eaten when it's just been assembled!)