Elizabeth Sponge Cake (serves 10)

Ingredients

For the sponge: 2 lemons

0.5 tsp salt

1.5 tsp baking powder 4 large eggs

225g self-raising flour 225g caster sugar 225g butter

For the buttercream icing and coulis:

1 large punnet of raspberries (for decorating)

1 handful of strawberries (for decorating)

3 egg yolks

300g butter

75g caster sugar

30g icing sugar (for the coulis) 300g raspberries (for the coulis)

Method

Preheat oven to 180C and grease and line 2 x 20cm cake tins

Use an electric mixer to beat the butter and sugar until light and creamy – add beaten eggs gradually while mixing. Then fold in the flour, salt and baking powder. Once combined, add the lemon zest and juice Divide mixture evenly between the two tins, smooth the tops gently and place in the oven for 25-30 mins, or until golden brown

To make the coulis whizz up 300g of raspberries and icing sugar, until smooth, and pass through sieve

Weigh out 180g of the coulis, to ensure you have the correct amount for the buttercream In a small bowl, mix together the egg yolks and caster sugar until well combined. Transfer to a saucepan over medium-low heat, and add the raspberry coulis a little at a time – stirring all the while with a wooden spoon. Keep stirring the mixture until it has the consistency of a crème anglaise (lift the wooden spoon out and the mix should stick to the back) Transfer to a large bowl and begin add cold butter cubes to the still-warm mix, a bit at a time, whisking all the while – until you have a light, smooth buttercream

Once the sponge layers are completely cooled, lay the first cake down on a tray or cake stand and top evenly with a layer of buttercream, and a scattering of raspberries, halved, if they are large. Lay the second cake on top of the first and begin frosting the top and outside of the cake, using up the rest of the buttercream. Use a palette knife if you have one, for a smooth finish.

Finally, top with lots of strawberry slices, pointed side up, and the rest of the raspberries. Complete with dusting of icing sugar and enjoy!