Strawberry Sponge Cake (or was this really shortcake biscuits?)

serves 8

Ingredients
2/3 cup cornflour
2 tbs custard powder
1 tsp cream of tartar
1/2 tsp bicarb
4 eggs
3/4 cup caster sugar
1 tsp vanilla extract
125ml thickened cream
2 punnets strawberries, hulled and sliced
1/3 cup reduced-sugar strawberry spread
1 passionfruit, pulp removed
1 tbs icing sugar

1. Preheat oven to 180°c. Grease & line 2 x 20cm spring form cake pans.

2. Sift cornflour, custard powder, cream of tartar & bicarb together.
Place eggs, caster sugar & vanilla into the bowl of an electric mixer. Beat until thick & light.
Sift dry ingredients again over egg mixture. Using a large metal spoon, gently fold together until combined. Do not over mix as this will deflate the mixture. Divide evenly between pans.

3. Bake for 20 minutes or until cooked through (test by lightly pressing centre which will bounce  back).  Release immediately from pans and cool on a wire rack.

4. Whip cream until thick and fold through yoghurt.

5. When cakes are cold, place one onto a serving platter” spread with strawberry spread, top with whipped cream mixture, then half the strawberries and passionfruit pulp.

6. Top with remaining cake. Decorate with remaining strawberries and sprinkle with icing sugar.

NOTE:  Might be nice birthday cake for Belinda