• For the cake dough:

• 4 eggs
• ¾ cup caster sugar or 150 g
• 1 teaspoon vanilla essence
• 1 cup white self-raising flour or 140 g, sifted
• ¼ cup butter or 50 g, melted

• For the cream filling:

• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 tablespoon lemon juice
• 2 tins NESTLÉ® Cream or 340 g
• 250 g strawberries, cut into thin slices
• ½ cup strawberry jam

Preparation

Whisk the eggs and caster sugar for 6-8 minutes. Whisk in the vanilla essence.

Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together. Fold in the melted butter.

Pour the mixture into a 22cm greased and floured round tin. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.

Add NESTLÉ® Sweetened Condensed Milk to a medium saucepan, cook over low heat for 8-10 minutes stirring continuously until it becomes thick. Remove from heat and carefully stir in the lemon juice and NESTLÉ Cream. Leave aside to cool.

Slice the cake into 2 layers. Fill the cake with the cream filling and strawberry slices.

Cover the top with the strawberry jam and serve.