As cakes go, this one is a-may-zing! In imitation of one Joey Tribbiani "What's not to like? Cream good, strawberries good, cake good, meringue goooooooooooooood" :D This has parental popularity which is rare, but is enjoyable all the same.
This recipe cake from the Good Housekeeping Simple and Stunning Cakes (by Greg an Max). Very, very minor tweaks on my part - I used unsalted butter rather than margarine (you can tell the age of the book!!) and added a little vanilla (like 1/4 tsp) to a pot of light double cream. Note that I didn't chose to use light double cream (Elmea no less :S) just that someone bought it and we had to use it up. Something you need to watch out for is the flipping of the cake on top of the other one when you finally plate up. Very delicate and very breakable!!
50g unsalted butter
100g caster sugar
1/2 tsp vanilla
4 egg yolks
100g plain flour
1 tsp baking powder
3 tbsp milk
4 egg whites
225g caster sugar
50g flaked almonds
300ml cream (one pot)
1. Line two 8inch round tins with baking parchment and warm up the oven (Gas Mark 4 -5 if you use a mediumish shelf)
2. Cream butter, sugar, add vanilla and egg yolks.
3. Add flour and baking powder, alternating additions with the milk.
4. Spread into tins.
5. Whisk egg whites and add sugar to stiffish peaks.
6. Spread meringue over cake mix.
7. Sprinkle almonds on one of the cakes.
8. Bake in oven for 45-50 minutes.
9. Take out of tin and allow to cool.
10. Whip cream with a little vanilla and cover the base cake with cream and sliced strawberries, top with the other cake and decorate with remaining strawberries.