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This beautiful summer cake makes a great afternoon tea treat or post-barbecue dessert. It's made up of three fatless sponges sandwiched together with an elderflower-spiked cream and fresh strawberries and raspberries - delicious! See method
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Freezing and defrosting guidelines
Bake according to the recipe but stop before assembling with the cream and fruit. Allow the sponges to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.
Assemble the cake after the sponges have fully defrosted and are at room temperature.
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