Sophie’s strawberry sponge

Good for birthdays and in this case a Jubilee – this cake is easy to make and delightful to eat. Equal weights of self raising flour, eggs, sugar and melted butter are mixed thoroughly together and cooked in two non-stick sandwich tins at approximately 160-180°C for 25-30 minutes, or until cooked.

When cool the cake may be filled with sliced strawberries and whipped double cream or as here, with set Greek yoghurt. The top is decorated with strawberries and a dusting of icing sugar. Mmmm