Heat oven to 190C/170C fan/gas 5.
Brush 2 x 20cm cake tins with melted
butter, line the bases with baking paper,
then dust well with flour tipping out any
excess. Set aside.
Put the sugar and eggs in a large
heatproof bowl, then set it over a pan
of barely simmering water. Whisk with
an electric hand whisk for about 7 mins
or until the mixture is pale and has
trebled in volume. Remove from the
heat, then slowly pour in the butter
folding it in as you pour until it is
completely mixed in.
Gently fold the flour and a pinch of
salt into the egg mixture, then pour
into your prepared cake tins. Cook for
25 mins until the cake is golden and
risen – a skewer pushed into the cake
should come out clean. Allow the
cakes to cool for a few mins in the
tin, then remove and cool completely
on a wire rack.
Meanwhile, whip the cream until it
just holds its shape, then set aside.
Whizz about a quarter of the strawberries
with 1 tbsp sugar until smooth, then fold
this purée through the cream so you get
a ripple effect.
To assemble the cakes, cut each one
in half horizontally. Put one sponge on
a serving plate, spread a quarter of the
cream mix on top, then dot a quarter
of the blueberries and raspberries
around the edge. Repeat this step two
more times, put the last layer of cake
on top (save a top half of cake for the
top layer), spread the remaining cream
over, then put the blueberries and
raspberries around the edge and pile
the strawberries in the centre. Dust
with icing sugar just before you serve.