Light is stronger as darkness! Hari Bol!

What You Do
1) Line the base and the sides of a baking tray with grease-proof paper. Sift the flour and put it back into the sieve. Preheat the oven to 190°C.

2) Break the eggs in a bowl, and add the sugar. Put the bowl in a double boiler and beat the mix with an electric mixer till light and fluffy. Remove from the double boiler once warm. Beat again till the mixture falls like a ribbon.

3) Add the milk (warmed) and mix. Sift one third of the flour into the egg mixture and mix with a wire whisk till blended. Repeat twice with the rest of the flour, mixing each time.

4) Pour the batter into the prepared tray, flattening evenly with a spatula. Bake for 13 minutes or till the top of the cake becomes golden brown.

5) Turn out onto a wire rack and peel off the paper. Leave the paper on top of the cake while cooling, to prevent from drying.

6) Put the cream and the sugar in a bowl. Put the bowl over iced water, and beat with an electric mixer till thick. Wash the strawberries. Slice half the strawberries, and cut the remaining fruit in half.

7) When the cake is cool, cut it in two. Put half the cream on one cake, and spread evenly with a knife. Arrange the sliced strawberries on the cream and lay the other cake on top. Spread the rest of the cream as a topping, and arrange the strawberry halves on top.

What You Get
By using a baking tray instead of a cake pan, the baking time is halved. It takes one hour altogether to make this cake — the taste is guaranteed to please everyone!