Eton Mess Cake

For the sponge

190g softened butter

190g caster sugar

4 eggs

1 tsp vanilla extract

3 tbsp cornflour

250g plain flour

2 tsp baking powder

3 to 4 tbsp milk

Raspberry puree

100g raspberries

3 tbsp icing sugar

½ tsp vanilla extract

For the cream

100ml double cream

180g mascarpone

60g sifted icing sugar

1 lemon, zest only

Orange juice, for the sponge

100g strawberries, half sliced in half and the others left whole

12 to 14 mini meringues, to decorate.

Edible flowers (optional), to decorate

Sprigs of mint, to decorate

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

For the raspberry puree, place the raspberries in a saucepan and cook for 3-5 minutes until they break down.  Add the sugar and vanilla.  Transfer to a blender (add a little water if needed) and blend until smooth.  Pour through a sieve to remove the seeds.  Allow to cool well.

For the cake, line a 900g (2lb) loaf tin with parchment.

Cream the butter and sugar together until light and fluffy.

Add 2 eggs at a time, whisk and then add the other 2 eggs.

Pour in the vanilla.

Sift together cornflour, flour and baking powder together and add to the creamed egg mixture.

Fold in with enough milk to form a stiff cake batter.

Spoon into the prepared tin and bake for 35 to 40 minutes until well risen and cooked.

Insert a skewer to check. If it comes out clean, then the cake is baked.

Leave in the tin for 10 minutes before moving onto a cooling rack.

To decorate, combine all the ingredients for the cream and whisk until combined.

When the cake is cold, slice the cake into 3rds and place a sponge layer into the serving platter.

Brush some orange juice onto the sponge.

Spread over a 3^rd of the cream, add a third of the raspberry puree and crush 3 to 4 mini meringues and sprinkle over the top. Roughly chop a few hulled strawberries and place on top.

Place the next sponge layer on top and repeat.

For the top layer, spread the mascarpone, drizzle some of the puree, arrange whole mini meringues, halved and whole strawberries, edible flowers if you are using them and sprigs of mint.