Triple-layer Berry Victoria Sponge

SERVES 10-12

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

1. Preheat the oven to 160°C fan (180°C/350°F/ gas mark 4). Grease three 25cm round, loosebottomed sandwich tins and line the bases with greaseproof paper. Sift the flour into a large bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth and fluffy. Do not overmix.

2. Divide two-thirds of the mixture between two of the tins. Reserve five of the fresh 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, then place all three in the oven and bake for about 20 minutes, until the sponges are risen and golden (try not to open the oven any sooner). The raspberry sponge may need another 5 minutes. Remove the tins from the oven and turn out the sponges on to a wire rack. Leave to cool.

3. Whip the double cream until it’s thick enough to hold its shape. Spoon into a piping bag fitted with a round nozzle.

4. Slice the strawberries, leaving five for decoration. Pipe a layer of double cream on to 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 (the cream helps them stick together).

5. Pipe a layer of double cream on the raspberry sponge and top this with the remaining 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 that the layers are even.

6. Top with any leftover cream, strawberries and raspberries, then dust with icing sugar.