Sponge cake | Rainbow Cooking

Ingredients

• 4 eggs
• 3/4 cup (165 gram) caster sugar
• 1 cup (150 gram) self raising flour
• 1 tablespoon cornflour
• 10 gram (2 teaspoons) butter, softened
• 1/3 cup (80 ml) hot water
• 3/4 cup (200 ml) cream, whipped
• 2 tablespoons caster sugar
• 1 teaspoon vanilla or rose water (according to taste)
• At least 1 punnet (250 gram) of strawberries