1 Prepare a 19cm/7'/2 inch souffle dish by lightly brushing sides and base with oil. Line the base with a circle of greaseproof paper (non stick parchment). Coat the sides with a little extra sugar; knock out any surplus.
2 Put the sugar, flour, margarine, eggs and milk into a mixing bowl and beat until smooth. Continue beating for 2 minutes by hand or for 1 minute if using an electric mixer.
3 Pour the mixture into the souffle dish.
4 Microwave on full power for about 7-9 minutes (giving the dish a half turn, twice during cooking, if necessary), until a wooden cocktail stick (toothpick), inserted into the centre, comes out clean.
5 Allow to stand for 5 minutes before turning out onto a cooling rack which has been covered with a clean tea (dish) towel. Cool, and remove the paper.
6 When cold, cut the cake in half across the centre. Fill with the jam and sandwich the two halves together again.
7 Coat the sides of the cake with some of the whipped cream, then roll the sides in the nuts to coat.
8 Spread some of the remaining cream on the top to cover.
9 Decorate with strawberries, angelica and rosettes of cream.