4 eggs

300ml castor sugar

5ml vanilla essence

250ml CLOVER MILK

100g MOOI RIVER BUTTER

500ml flour

15ml baking powder

White chocolate ganache

150ml CLOVER FRESH CREAM

250g good quality white chocolate

250g strawberries

Preheat oven to 180ºC. Grease and line two 20cm cake pans.

Beat the eggs and the castor sugar together until thick and creamy. Add the vanilla essence. Heat milk and butter together until butter has melted into the milk. Sift the flour and baking powder together and fold into egg mixture before stirring in the hot milk. Divide the batter into the prepared cake tins and bake for 25-30 minutes. Cool completely before decorating with white chocolate ganache

ICING: melt the cream and chocolate together in the microwave on half-power for about 2 minutes. Mix well until smooth and refrigerate until cold. When cold, beat with electric beaters until white and fluffy. Spread half the ganache on one side of the sponge. Slice half the strawberries and cover the ganache with a layer. Top with remaining sponge. Spread remaining ganache on top and decorate with whole strawberries.