Grease a 17cm round baking pan and dust it lightly with a little cornflour.
Beat the egg whites until soft peaks form and gradually beating in the sugar.
Beat until the mixture is thick and the sugar is fully dissolved.
Carefully fold in the cornflour, half of the Roogenic Native Strawberry Tea and vanilla essence.
Spoon into the baking pan.
Reduce the oven heat to 150°C and place it in the oven.
Bake for one hour.
Let stand for five minutes before turning onto a serving plate.
Allow to cool completely before decorating with the whipped cream. Toss the strawberries with remaining Native Strawberry Tea and 2 tablespoons of Jam. Sprinkle on top.
