Step 1
Preheat the oven to 160C, 320F, gas mark 3.

Step 2
Grease a round cake tin (23cm diameter) and line with greaseproof paper. Prepare one larger tin that the cake tin can be placed into.

Step 3
Melt together the Trex, cream cheese and milk on a medium heat until smooth. Remove from the heat and leave to cook.

Step 4
Whisk the egg yolks until smooth before adding in the melted mixture. Stir well. Continue to mix whilst sifting the flour and cornflour until smooth.

Step 5
In a separate bowl, beat the egg whites until peaks form. Slowly add the sugar until the mixture stiffens. Fold one quarter of the egg whites into the yolk mixture at a time until smooth.

Step 6
Pour the batter in to the tin, shaking to release any air bubbles.

Step 7
Place the baking tin in to a larger baking tin. Fill the larger tin to around 2cm high with hot water to enable steam baking.

Step 8
Bake for 25 minutes at 160C before reducing the heat to 140C, 280F, gas mark 1. Bake for a further 55 minutes, until the cake has risen to almost double the height.

Step 9
Remove from the oven and carefully remove the greaseproof paper. Dust the top of the cake with icing sugar, and serve with strawberries.