175 grs. butter softened
175 grs.caster sugar
3 eggs lightly beaten
200 grs. self raising flour
2 tablespoon of milk
4 tablespoon of strawberry jam
4 tablespoon of lemon curd
1 egg white
2 1/4 cup of sugar
1/2 cup of lemon juice
Preheat the oven to 190°.
Grease and line a 20 cm square cake tin.
Beat together 175 grs. of butter and the sugar, till pale and
creamy. Whisk in eggs a little at a time, and then fold in the flour.
Add enough milk so mixture easily falls off a spoon.
Transfer into a cake tin and cook dor 35 to 40 minutes.Till a skewer comes out clean.
Leave to cool for 5 minutes then turn out and cool upside
down on a wire rack.
Cut the cake in half and then split both halves in half horizontally.
For filling spread the strawberries jam and cut in 8 squares
fill the other part with lemon curd and cut in 8 too.
Beat egg white until soft peaks form, then add the sugar
Divide the icing in two or three parts and add some colors and cover the fancies.
Garnish and set aside by 2 hours to dry.