Strawberry sponge

Serves 1

(Lisa Barber)

11/2 tsp baking powder
175g/6oz self-raising flour
175g/6oz softened unsalted butter
3 large eggs at room temperature
175g/6oz caster sugar
120ml/4fl oz double cream
4 generous tbsp good strawberry jam
1 (or 2) punnets of strawberries
1 tbsp icing sugar

Sift the baking powder and flour into a bowl, add the butter, eggs and sugar and stir to combine. Whisk together until you have a smooth, well-combined batter; this takes a minute or so with an electric whisk.

Heat the oven to 170C/335F/Gas3. Prepare two 20cm cake tins (with removable bottoms): grease with butter and cover the base with parchment paper. Now divide the mixture between the tins, spreading evenly. Place on the middle shelf of the oven and bake for 30 minutes.

As the cakes cook, whisk the cream to a firm consistency. Hull the strawberries. Now remove the cakes from oven; the centre should feel springy. Cool for a few minutes before turning out on to a wire rack.

Once completely cool, spread the jam over the base cake evenly, followed by the cream (and halved strawberries, optional). Sandwich the two cakes together, and arrange a punnet of strawberries over the top. Finish by sifting over the icing sugar. Serve on the day you bake it.