BERRY NICE

TRIPLE-LAYER BERRY VICTORIA SPONGE (SERVES 10-12)

INGREDIENTS

335g self-raising flour; 335g unsalted butter, softened; 335g golden caster sugar; 3tsp baking powder; 6 large eggs; Grated zest of 2 lemons; Juice of 1 lemon; 150g fresh raspberries; 600ml double cream; 500g fresh strawberries, hulled; Icing sugar, to finish

METHOD

1. Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4). Grease three 25cm round, loose-bottomed sandwich tins and line the bases with greaseproof paper.

2. Sift the flour into a bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth, fluffy and combined. If using an electric mixer, mix on a medium speed and do not over mix.

3. Divide two-thirds of the mixture between two of the tins. Reserve five raspberries for the decoration, then add the rest to the last third of the mixture and mix them through, crushing some of the raspberries as you go. Put this mixture into the third tin.

4. Place the three tins in the oven and bake for about 20 minutes until the sponges are risen and golden, and are slightly coming away from the edges (try not to open the oven before the 20 minutes are up). The raspberry sponge may need another five minutes. Remove the tins from the oven and turn out the sponges onto a wire rack. Leave to cool.

5. Whip the double cream thick enough to hold its shape – do not over-whip. Spoon the cream into a piping bag fitted with a round nozzle.

6. Reserve five strawberries for the decoration. Evenly slice the rest of the strawberries. Pipe a layer of double cream onto one of the plain sponges. Top with a layer of sliced strawberries. Spread a small amount of cream on the underside of the raspberry sponge, then place it gently on top of the strawberries.

7. Pipe a layer of double cream on the raspberry sponge and top this with the rest of the sliced strawberries. Spread a small amount of cream on the underside of the other plain sponge, then set this on top of the strawberries. Push down gently and check the layers are even.

8. Top with any leftover cream, the reserved strawberries, cut in half, and the reserved raspberries, then dust with icing sugar.