This can be made with
Preheat oven to 180°C.
Line and spray a 24 cm. cake tin.
Using 2 bowls separate the eggs.
Whisk the yolks with 200g sugar, oil, 125ml water and 1 teaspoon vanilla.
Sift in flour and baking powder and mix well.
Beat egg whites until stiff peaks appear and gently fold into the wet batter in two stages.
Pour the batter into the prepared tin and bake for 30 minutes or until cooked.
Remove from the oven and cool.
In the meantime, prepare the filling; place the sliced strawberries, 10g sugar and 1 teaspoon vanilla in a saucepan and gently simmer until the sugar has dissolved, do not boil as the fruit will lose its shape.
For the syrup, place 1 cup of sugar, 1 cup of water, ½ lemon juice and 1 teaspoon vanilla essence into a saucepan and bring to a simmer, stirring until the sugar dissolves.
Prepare the Dream Whip according to the packet instructions and set aside.
Once the cake has cooled, cut it in half and spoon over the syrup allowing it to sink into the sponge.
Place the base of the cake on a pretty stand and spoon over the strawberry filling, followed by over half the Dream Whip.
Place the 2nd layer of the cake on top.
Spoon over the remaining Dream Whip and decorate with halved strawberries.
Heat jam with 1 tablespoon of water and brush over the berries for an extra shine.