PER SERVING 551 kcals, protein 5.2g, carbs 42.4g, fat 40.2g, sat fat 24.4g, fibre 0.9g, salt 0.5g
unsalted butter 175g, at room temperature
golden caster sugar 175g
self-raising flour 175g, sifted
baking powder 1 tsp
vanilla extract 1 tsp
lemon 1, zested
milk 1-2 tbsp (optional)
strawberry conserve or jam 4 tbsp
double cream 300ml, whipped
blueberries to decorate
red coloured sugar sprinkles to decorate
1.Heat the oven to 180C/fan 160C/gas 4. Line and butter 2 18cm sandwich tins. Put the butter, sugar, flour, baking powder, vanilla, lemon zest and eggs in a large bowl and beat.
2.Add the milk if the mixture is too stiff to drop off a spoon when tapped gently. Divide the mixture between the tins and level. Bake side by side for 20-25 minutes, until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed.
3.Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling. Spread the jam onto the base of one sponge. Spread half the cream on top of the jam. Sandwich the other sponge. Spread the rest of the cream over the top and decorate with blueberries and sugar sprinkles.
Sign up to the Radio Times newsletter for the latest TV and entertainment news