Swiss Wild Strawberry and Walnut Cake

On Tuesday we had friends for lunch. I knew it was our friend's birthday, what I did not realise was that it was a special birthday. However, I don't think the cake disappointed!
This is supposed to be made with wild strawberries, but as they are few and far between in October, I used ordinary ones. Thank you Aldi! Mary does say that you can do this, so that's ok!
The cake is another fatless sponge. This time, more due to lack of attention than to a deliberate plan, I left the eggs and sugar to mix for quite a while. The mixture was very mousse like, and when it was baked I got a good rise on it. I think perhaps in previous recipes, I have not beat the eggs and sugar for long enough.
I would definitely make this again. The walnuts are a nice addition, and as it has two layers, there is plenty of moisture from the cream and strawberries. What the sponge lacks in the way of fat, the filling makes up for!
Adam and I scored it 8.75. I should say that our guests gave it higher, but then as Adam says, they do not have all the other bakes to compare it with.