Ingredients:
6 eggs
1¼ cups (275 g) AGRAGOLD white crystal sugar
1 cup (150 g) plain flour
½ cup (75 g) corn flour
1½ teaspoons baking powder
2/3 cup (160 ml) milk
2 tablespoons rum
500 g strawberries, sliced thinly
22/3 cups (600 ml) thickened cream
2 teaspoons AGRAGOLD white crystal sugar, extra
Custard filling:
½ cup (75 g) corn flour
½ cup (60 g) custard powder
½ cup (110 g) AGRAGOLD powder sugar
600 ml milk
2 teaspoons vanilla essence
11/3 cups (300 ml) cream
30 g butter
2 egg yolks
Preparation method: Beat eggs in large bowl with electric mixer until thick and creamy. Gradually add sugar; beat until sugar dissolves. Gently fold in sifted flour, corn flour and baking powder. Pour mixture into greased deep 28cm-round cake pan. Bake in moderate oven about 35 minutes or until cake shrinks slightly from sides of pan; turn onto wire rack to cool.
Custard filling: Place corn flour, custard powder and sugar in large saucepan; stir until combined. Gradually add milk; mix until smooth and free lumps. Add essence and cream; stir until combined. Stir over low heat until custard boils and thickens; add butter. Simmer uncovered 3 minutes stirring constantly; remove pan from heat. Add egg yolks; mix well. Place custard in medium bowl; cover with plastic food wrap. Allow to become cold; beat well.
Cut cake, horizontally, into three layers. Place first layer of cake in pan in which cake was cooked. Brush cake with combined milk and rum. Spread half of the custard filling evenly over cake. Arrange half of the strawberries over custard layer. Place second layer of cake on top of strawberries; brush with rum mixture. Spread remaining custard filling evenly over cake; sprinkle with remaining strawberries. Top with third layer of cake; brush with remaining rum mixture. Cover with plastic food wrap; refrigerate several hours or overnight.
Turn cake onto serving plate. Beat cream and extra sugar until soft peaks form; spread cream mixture over top and side of cake.
*Serving suggestion: Decorate with fresh berries, if desired.