Prep: 15 mins | Cooking: 15 mins | Serves: 12

Cooking oil spray, to grease

1 cup plain flour
¼ cup cornflour
1 Tsp. baking powder
½ Tsp. bicarbonate of soda
6 large eggs
1 cup EQUAL SPOONFUL 
1 Tbsp. light in flavour extra virgin olive oil
2 Tsp. vanilla extract
200mL thickened cream, whipped
1/3 cup raspberry jam
125g strawberries, quartered
Extra 1 Tbsp. EQUAL SPOONFUL, to dust

Method

1. Preheat oven to 180°C. Grease two 20cm round cake tins with cooking oil spray and line base and sides with baking paper. Sift flour, corn flour, baking powder and bicarbonate of soda twice onto baking paper, then sift again into a large bowl.

2. Put eggs into a second large bowl and beat with an electric mixer with whisk attachment for 3 minutes or until light and foamy. Add EQUAL SPOONFUL and beat for a further 3 minutes or until lighter, thicker and almost doubled in size.

3. Sift ½ of the flour mixture over egg mixture and gently fold to combine. Sift remaining flour mixture and add oil and vanilla, then gently fold to combine. Spoon mixture evenly into prepared tins and bake for 15 minutes or until golden. Set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.

4. Sandwich cakes with jam and whipped cream. Dust with extra EQUAL SPOONFUL and garnish with strawberries. Serve immediately.