Lightly grease and line the bottom of two 8" or 9"in round cake pans with parchment paper. (I usually trace the base of the pans with pencil on the paper, cut the circles out with scissors, and then stick them to the bottom of the greased pans).

Preheat the oven to 350 degrees F.

Beat the egg yolks until light; add the sugar and beat until lemon coloured and thick.

Add the flour, salt, and grated rind and juice of the lemon or orange.

Beat the egg whites until stiff peaks form. Fold into the batter gently, until just incorporated. (Little wisps of white are ok- better to do that than over mix the batter! The egg white is what gives your cake structure, since there is no leavening in this recipe.)

Divide the batter into prepared pans. Bake for 20-25 minutes or until just starting to become golden and the cake springs back when lightly touched. (You can also stick a toothpick in and test it that way if you prefer - it should come out of a fully baked cake clean.)

When the cakes are done, run a sharp knife around the edges to loosen the cake from the sides of the pan. Allow the cakes to rest in the pan for 10 minutes, then turn them out onto wire racks (removing the parchment from the underside) to finish cooling completely.

While the cakes are cooling, wash and chop the strawberries; set aside.

In a heatproof cup/mug, sprinkle the gelatine over the 3 Tbsp. cold water. Bring a bit of water to a boil in a small saucepan, and then set the cup into the water on the stove. Stir the mixture until completely dissolved and no longer grainy looking. Remove from the heat and set aside.

In a large mixing bowl or the bowl of an electric mixer, beat the cream until soft peaks form. Reduce the speed to low, and gradually add the gelatine mixture (do not scrape out the cup - only add what pours in easily, and soak the cup to be washed later). Once the gelatine has been added, increase the mixing speed, and whip until stiff peaks form.

Set one round of the cake on a serving plate. In a large mixing bowl, combine half of the cream with half of the strawberries. Spread the mixture over the first layer, and top with the second layer of cake.

Spread the remaining cream on top and decorate with the rest of the strawberries. Chill until serving, at least 2 hours.