– 20 egg yolks
– 200 g caster sugar
– 250 g butter
– 5 egg whites
– 100 g flour
– 1 teaspoon vanilla essence
– ¾ tablespoon cocoa
– 8 tablespoons strawberry jam, you may substitute with your favourite jam.
Grease and dust three 20 cm (8″) square or round sandwich tins. Beat the egg yolks and sugar until creamy. Beat the butter until creamy.
Beat egg whites until it thickens. Mix the beaten butter and egg yolks together, gradually adding into the mixture the flour and egg white.
Add the vanilla essence. Divide this batter into three equal parts. Sieve the cocoa into one part of the batter, mix well and pour into a 20 cm (8″) sandwich tin.
Pour the remaining two parts of batter into the two other tins of the same size.
Bake with moderate heat at 120° C or 250° F for 15-20 minutes, starting with the cocoa butter. Bake the two other tins.
Warm the strawberry jam and pass the jam through a coarse sieve. Lastly sandwich the cocoa layer between the plain layers, spreading strawberry jam between the layers.