Jubilee cake

1. Cream butter, margarine and sugar until pale.
2. Beat in eggs a little at a time.
3. Fold in sifted flour.
4. Place in a large deep cake tin and bake at 160˚C for 35 minutes until it springs back to the touch.
5. Allow to cool completely.
6. When cool slice into 3 layers and fill with the strawberry jam, whipped cream, crumbled meringue pieces and sliced strawberries.

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