• 80 g (2¾ oz) white chocolate, chopped
• 125 g (4½ oz) unsalted butter, chopped
• 4 large free-range egg whites
• 165 g (5¾ oz/¾ cup) caster (superfine) sugar
• 2 large free-range egg yolks
• 75 g (2½ oz/½ cup) plain (all-purpose) flour, sifted
• 3 tablespoons strawberry jam, warmed
• 300 ml (10½ fl oz) cream, whipped
• 250 g (9 oz/1 punnet) strawberries, hulled and halved

Preheat the oven to 180°C (350°F). Lightly grease a 20 cm (8 inch) round cake tin and line the base and side with baking paper.

Put the chocolate and butter in a small heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate and butter have melted, then remove the bowl from the heat.

Using an electric mixer with the whisk attachment, whisk the egg whites until soft peaks form. While still beating, slowly add the sugar and continue to whisk until the egg whites are firm and glossy.

Transfer the warm chocolate mixture to a large bowl and, using a hand-held whisk, whisk in the two egg yolks, one at a time. When they are well combined, gently fold the sifted flour through the mixture. Spoon half of the egg white into the chocolate mixture and gently stir to combine, then fold in the remaining egg white.

Spoon the batter into the prepared tin and bake for 20 minutes, or until firm. Leave the cake to cool in the tin, then turn out onto a serving plate. This cake will dip a little in the middle as it cools, but that’s fine as it provides a perfect nest for the whipped cream and strawberries.

When ready to serve, spread the jam over the top of the cake, then add the whipped cream. Top with the strawberries and serve.