Snapguide
STEPS
TOOLS
Preheat the oven to 180 and in a bowl, beat 150g butter and 150g sugar until smooth

Preheat the oven to 180 and in a bowl, beat 150g butter and 150g sugar until smooth

Beat in two eggs

Beat in two eggs

Sieve and fold in 150g flour

Sieve and fold in 150g flour

The mix should be a dripping consistency, if it's not add a bit of milk to thin out

The mix should be a dripping consistency, if it's not add a bit of milk to thin out

Line a rectangle baking tray with baking paper and add the mix trying to get as even as possible

Line a rectangle baking tray with baking paper and add the mix trying to get as even as possible

Bake in the oven for 15 to 25 minutes until golden brown

Bake in the oven for 15 to 25 minutes until golden brown

Repeat the batter mix steps exactly

Repeat the batter mix steps exactly

Put into a lined baking tray again and bake

Put into a lined baking tray again and bake

Repeat this process another two times so you end up with four slabs of sponge. In the last mix add the juice of a lemon a bit at a time until you can taste the lemon

Repeat this process another two times so you end up with four slabs of sponge. In the last mix add the juice of a lemon a bit at a time until you can taste the lemon

After you have baked and cooled all your sponges (whack them in the fridge to speed this up), trim your first slab on the plate or board you'll be serving the cake on

After you have baked and cooled all your sponges (whack them in the fridge to speed this up), trim your first slab on the plate or board you'll be serving the cake on

In a bowl whisk 300ml of double cream until thick

In a bowl whisk 300ml of double cream until thick

Add in a handful of sliced strawberries and raspberry and a table spoon of caster sugar and whisk again briefly to just incorporate the fruit

Add in a handful of sliced strawberries and raspberry and a table spoon of caster sugar and whisk again briefly to just incorporate the fruit

Place the mix into the fridge for ten minutes to set

Place the mix into the fridge for ten minutes to set

Spread onto your first layer of sponge

Spread onto your first layer of sponge

Carefully trim and place your next piece of sponge onto the other, don't worry about cracks as the sponge will all be covered

Carefully trim and place your next piece of sponge onto the other, don't worry about cracks as the sponge will all be covered

Place in the fridge to firm for ten minutes

Place in the fridge to firm for ten minutes

Spread the layer with jam, any jam works :)

Spread the layer with jam, any jam works :)

Trim the lemon sponge and place on top, return to the fridge

Trim the lemon sponge and place on top, return to the fridge

In a bowl over a boiling pan of water melt the white chocolate and cream, stirring until smooth

In a bowl over a boiling pan of water melt the white chocolate and cream, stirring until smooth

When the ganache is creamy leave to cool and place in the fridge to firm (this can take ages! If it's not thickening mix in some icing sugar and return to the fridge until thick)

When the ganache is creamy leave to cool and place in the fridge to firm (this can take ages! If it's not thickening mix in some icing sugar and return to the fridge until thick)

It should be thick like butter cream icing

It should be thick like butter cream icing

Spread onto the top layer and add the last trimmed layer of sponge

Spread onto the top layer and add the last trimmed layer of sponge

Cover with chocolate fudge buttercream icing (I used shop bought to make it easier but you can use any kind of buttercream or ganache)

Cover with chocolate fudge buttercream icing (I used shop bought to make it easier but you can use any kind of buttercream or ganache)

Decorate with fruit and anything else you like :) chill until you serve to keep it set

Decorate with fruit and anything else you like :) chill until you serve to keep it set

  • 600.0g Butter
  • 600.0g Caster sugar
  • 600.0g Self-rising flour
  • 8.0 Eggs
  • 300.0ml Double cream
  • 200.0g Fresh strawberries
  • 200.0g Fresh raspberries
  • Fruit jam
  • 300.0g White chocolate
  • 175.0ml Double cream
  • Tub of chocolate fudge buttercream icing
  • 1.0 Lemon