Submitted by Grainne Halligan
Preheat the oven to 180C.
Put the egg yolks and 75g of the sugar in the bowl and mix until the mixture is thick and very light in color, 4 to 5 minutes. Set aside while you whip the egg whites to soft peaks. With the mixer running, gradually add the remaining 75g of sugar and continue beating until the egg whites hold firm peaks. Fold one-third of the egg whites into the beaten yolks, then sift half of the flour over the top and gently fold it in. Repeat. Fold in the last of the egg whites.
Divide the batter evenly between 2 prepared tins and bake for 18 to 22 minutes, until the top is golden. Remove from the oven and place on a rack to cool completely. When cooled, using a knife divide the sponges in two, so you now have 4 layers of sponge. Pour the juice from the tinned strawberries on the 4 layer of sponge and let it soak in.
Make the butter cream frosting by creaming the Connacht Gold butter with the icing sugar and adding 2 tablespoons of Connacht Gold milk. Add the melted chocolate and mix.
Spread the butter icing on the first layer, topped with tinned strawberries. Then add the next sponge layer until you have 4 layers. Decorate the top of the cake with more butter icing, add the fresh strawberries dipped in chocolate. Enjoy!