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For the filling and topping:
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 20cm (8in) deep round cake tin, then line the base with non-stick baking paper.
- Measure the eggs and sugar into a large bowl and beat until the mixture is thick and mousse-like and leaves a trail when the whisk is lifted out of the mixture. Sift the flour on to the mixture and lightly fold in along with the chopped walnuts.
- Turn into the prepared cake tin and level the surface. Bake in the preheated oven for about 40–45 minutes, or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the baking paper and finish cooling on a wire rack.
- When cold, cut the cake into three horizontally using a serrated or bread knife, then sandwich the slices together with a good amount of whipped cream and strawberries. Spread the remaining cream over the top and the sides of the cake and decorate with the reserved strawberries.
Extracted from Mary Berry’s Baking Bible. This recipe was provided Penguin, Photography by Ant Duncan.
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