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1
Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
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2
Sift together the flour, cornflour, and baking powder two or three times.
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3
Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
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4
Place the bowl over a saucepan of simmering water.
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5
Add the sugar and whisk over the heat until the mixture is creamy.
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6
Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
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7
Gently fold in the flour a little at a time finally adding the grated lemon rind.
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8
Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375u00b0F, 190u00b0C) for about 25 minutes.
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9
Remove the tins and cool on a wire rack.
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10
Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
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11
Brush one surface of the sponge with the glaze and sandwich the layers together.
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12
Brush the sides with more jam and press the nuts into the sides with a small palette knife.
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13
Lift the cake onto a flat serving plate.
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14
Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.
