FOR THE SPONGE:
4 large eggs (room temperature)

3/4 Cup Caster sugar

3/4 Cup Cornflour

1 Tablespoon Custard powder

1 teaspoon Cream of Tartar

1/2 teaspoon Bi-carbonate of soda

FOR THE TOPPING:
Packet of Strawberry Jelly

284 ml Whipping cream

Teaspoon vanilla essence

Small amount of caster sugar

1. Preheat the oven to 180 deg C. Grease and line a 21x 31 cm slice tin.

2. Beat the egg whites until stiff. Gradually add the sugar and beat until glossy. Add the egg yolks one at a time and beat until combined.

3. Sieve the dry ingredients together three times and then fold into the egg mixture. Pour into the prepared tin and bake for approx 20min at 180C.

4. Allow to cool in the tin and then turn out onto a clean cloth.

5. Re-grease the tin lightly with a little butter. Make up the jelly according to the instructions on the pack and when cold pour into the tin. Leave in the refrigerator to set.

6. Whip cream with the vanilla and a sprinkle of sugar to taste. Spread the cream over the set jelly. Place the sponge on the top (the sponge will have shrunk slightly) and press lightly. Put the tin back into the refrigerator for a couple of hours.

7. Turn the slice tin over onto a large flat surface. Heat a wet teatowel in the microwave and place the towel on the bottom of the tin. This will help the jelly to release.

8. Trim the sides. Cut into squares and serve with a pot of love love tea.