This is the classic whisked sponge cake, and although the method sounds tricky, it’s actually very simple. To enjoy it at its best, serve it on the day you make it.

Ingredients: (Serves 8)

• 3 eggs
• 60 g/2 oz caster sugar
• 60 g/2 oz self-raising flour, sifted
• 3 tablespoons melted butter
• 320 ml/12 fl oz double cream
• 450 g/16 oz fresh raspberries

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 18-cm/7-inch round cake tins, and line the bottoms with greaseproof paper.

Put the eggs and sugar in a heatproof bowl over a pan of barely simmering water, making sure the bowl does not touch the water. Whisk for about 10 minutes until the mixture is thick and pale and leaves a trail when the whisk is lifted out of the bowl.

Sift about three-quarters of the flour over the mixture and fold in. Sift the remaining flour over the mixture and gradually drizzle in the butter as you fold the mixture together. Spoon the batter into the prepared tins and bake for about 30 minutes until risen and golden and skewer inserted in the center comes out clean. Turn the cakes out onto a wire rack to cool completely.

Just before serving, whip the cream and spread slightly less than half over one cake layer. Sprinkle slightly less than half the raspberries over the whipped cream, then place the second cake layer on top. Top with the remaining whipped cream and raspberries, and serve.