Amber Black's Strawberry Yoghurt Sandwich

They're as much a summer staple as a Briton failing to make the Wimbledon final and, as our clever takes on old favourites prove, strawberries and cream are always a champion combo

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   1. Preheat the oven to 180C/160C fan/350F/gas 4. Lightly oil a loose-bottom cake tin about 18cm across and at least 7cm deep, and line the base with baking paper.
   2. Whisk together the cake ingredients, except the flour, until combined, then lightly fold in the flour.
   3. Transfer the mixture to the cake tin, level the top, place on the middle shelf of the oven and bake for 40-50 minutes or until a skewer inserted at the centre comes out clean. Remove from the oven, allow to cool in the tin for 10 minutes, then remove from the tin and allow to cool completely. When ready to fill, slice the cake in half horizontally.
   4. For the filling, whip the cream until firm. Roughly mash the strawberries with a sprinkling of icing sugar and fold into the cream. Sandwich the cake with the filling and dust the top with icing sugar before serving.