Traditional sponge with jam and cream

SERVES 8-10 INGREDIENTS

● 225g butter at room temperature, plus a little extra to grease the tins

● 4 free-range eggs ● 225g caster sugar ● 225g self-raising flour, sifted

● 2 tsp baking powder

● 1 tbsp milk

For the icing

● 150ml double cream

● 1 tbsp icing sugar

● 1 tsp vanilla extract

For the filling

● 4 tbsp good-quality strawberry jam ● 200g strawberries, hulled and thickly sliced, plus a few extra to decorate ● Edible flowers, to decorate (optional)

1. Preheat the oven to 180°C/160°C fan/ gas mark 4.

2. Grease and line the bottom of two 20cm sandwich tins.

3. Crack the eggs into a large mixing bowl, then add the sugar, flour, baking powder, butter and milk. Mix together until well combined and beat with an electric hand mixer for a couple of minutes until smooth. 4. Divide the mixture between the tins. 5. Bake in the oven for 25 minutes. The cakes are done when they’re golden brown, coming away from the edge of the tins and springy to the touch.

6. Set aside and allow to cool in their tins for 5 minutes. Before carefully turning them out onto a cooling rack.

7. While the cakes are cooling, make the cream topping.

8. Pour the cream into a mixing bowl, sift in the icing sugar and add the vanilla extract. 9. Whisk together until soft peaks form.

10. To assemble the cake, place one cake upside down onto a plate and spread it with the jam and add a layer of strawberries.

11. Top with the second cake, generously ice with the cream and add the strawberries. Decorate with edible flowers, if using.