Preheat oven to 170°C (non fan forced.) Grease and line two 20cm round cake tins with baking paper. Dust base and sides lightly with extra cornflour.

In small bowl combine plain flour and cornflour, stirring together.

In small saucepan, combine dextrose and water. Stir on med/high heat and bring to the boil. Boil for 1 minute, remove from heat and set aside.

Separate egg whites from yolks, placing whites in large bowl, and keeping yolks aside in small bowl.

To large bowl with egg whites, add vanilla, cream of tartar and bicarb soda.

Using electric beaters on high, beat until fluffy – 2 to 3 minutes.

Gradually add dextrose syrup, (while it's still hot) in a steady stream, beating constantly.

Beat on high 3 – 4 minutes, until mixture is voluminous and stiff.

Beating on medium low speed, add egg yolks, one at a time, beating after each addition.

Sift combined flours into egg mix in two lots, stirring lightly but thoroughly after each addition. Make sure all of the flour is incorporated and no flour pockets remain.

Divide batter between the two cake tins, spreading out evenly to the sides with a spatula.

Bake 16 – 18 minutes at 170°C (non fan forced.) Cakes should be golden brown and springy to the touch.

Using a blunt palette knife, run around the edges before removing the cakes from tins.

Leave to cool on wire rack.

Fill with vanilla whipped cream and sliced strawberries. (Add 1 tablespoon of dextrose and ½ teaspoon vanilla to 2/3 cup thickened cream and whip until soft peaks form.) Top with vanilla buttercream and decorate with strawberries and coconut flakes (optional).

Store in the fridge up to 4 days.