Ingredients
Method
1.Preheat oven to moderately slow 150°C (130°C fan forced). Grease two 20cm sandwich pans, line bases and sides with baking paper.
2.Beat butter, egg yolks and caster sugar in medium bowl with electric mixer until light and fluffy. Stir in combined sifted flour, cocoa and soda, then buttermilk. Divide mixture between prepared pans.
3.Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add extra caster sugar, a tablespoon at a time, beating until sugar dissolves between additions.
4.Divide meringue mixture over cake mixture in pans, using spatula, spread meringue so cake mixture is completely covered. Sprinkle nuts over meringue mixture on one of the cakes. Bake cakes, uncovered, in moderately slow oven 25 minutes. Cover pans loosely with foil, bake in moderately slow oven about 20 minutes. Stand cakes in pans 5 minutes, turn onto wire racks, turn cakes top-side up to cool.
5.Beat cream and icing sugar mixture in small bowl with electric mixer until soft peaks form. Place cake without nuts on serving plate, spread with cream mixture. Sprinkle with strawberries, top with remaining cake.
This recipe is best made on the day of serving.
Note
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