Strawberry and Lemon Cream Sponge Cake

From Cherrapeño

For the sponge cake:
100g/4oz unsalted butter, softened
100g/ 4oz vanilla caster sugar
2 large eggs
100g/4oz self raising flour
1 teaspoon vanilla extract

Preheat the oven to 180ºC/350ºF. Grease and flour a 20cm/8" flan tin.

In a large bowl, cream the butter and sugar together until light and fluffy - I use an electric hand whisk. Beat in the eggs, one at a time, adding a little flour with each egg. Beat in the vanilla extract. Fold in the rest of the flour.

Spoon into prepared tin and bake for 20-30 minutes until springy to the touch and a cake tester comes out clean. Remove from tins and cool on a wire rack.

For the lemon cream:
Lemon curd, about 1 cup - you can use store bought or make your own, I use Delia Smith's recipe.
300ml pot double cream

Whip the double cream to soft peaks and fold in the lemon curd.

For the topping:
Any fruit in season of your choice

To assemble:
spread the lemon cream onto the sponge base and pile the fruit on top.

Note: next time I make this, I am going to brush the sponge with a strawberry or raspberry syrup mixture.