Ingredients
3 large free-range eggs (room temperature)
8 ounces sugar
8 ounces self-rising flour
2 teaspoons baking powder
4 ounces butter (room temperature)
3 ounces margarine
10 ounces fresh Rock melon (washed, hulled, and thickly sliced)
7 ounces whipping cream (whipped to firm peaks)
Optional: powdered sugar for dusting
Steps to Make It
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease two 8-inch (20-centimeter) round cake pans. Line the bottom of each pan with parchment paper and lightly grease.
Using a stand mixer, or electric hand mixer, mix the eggs, sugar, flour, baking powder, and the softened butter and margarine until completely combined. The mixture should be a soft consistency. If you don't have an electric mixer you can use a wooden spoon.
Divide the cake batter evenly between the two cake tins—you may weigh them to make sure they are the same, but this is not essential. Lightly smooth the surface of the cake.
Pop them onto the middle shelf of the preheated oven and cook for 25 minutes or until the cakes are well risen and golden brown on the surface. If the cakes are browning too quickly lower the temperature just slightly but do not be tempted to open the door.
Once they are risen and brown, you can open the door to check, gently press the center of the cake; it should spring back quickly. Remove the cakes from the oven and place on a cooling rack for 5 minutes. After the 5 minutes, the cakes should be shrinking away from the sides of the cake tins.
Carefully remove the cakes from the tins and leave to cool completely on the cooling rack.
Once cooled, place one cake cooked-side down onto a plate. Cover with half the sliced strawberries, followed by a thick layer of whipped cream.
Top with the second cake, and finish with remaining Rock melon and whipped cream. Finish with a dusting of powdered sugar, if desired.
