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1. Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin (23cm x 30cm) with baking paper. Beat the eggs, sugar, a pinch of salt and the vanilla until tripled in volume, about 8-10 minutes. Fold in the flour and butter in batches. Spread evenly in the tin and bake for 25 minutes. Cool in the tin, remove and peel off the paper. Cut out 12 6cm or 7cm rings using a cutter. Slice each in half lengthways and brush all over with liqueur.
2. Whisk the butter in a bowl using electric beaters then gradually mix in the icing sugar. Add the strawberries and whisk until finely chopped (the icing will turn pink). Ice one side of each disc and stack to make 6 cakes, each with 4 layers. Ice the outsides and top with fruit.

Per serving

816 kcalories, protein 9.7g, carbohydrate 132.8g, fat 30.2 g, saturated fat 16.6g, fibre 0.8g, salt 0.25 g

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Ingredients

• 6 eggs
• 150g golden caster sugar
• 1 tsp vanilla extract
• 125g plain flour , sifted
• 3 tbsp unsalted butter , melted
• 2-3 tbsp raspberry or strawberry liqueur

STRAWBERRY BUTTERCREAM

• 125g unsalted butter , softened
• 500g icing sugar
• 4 strawberries , hulled and chopped
• strawberries and redcurrants, to decorate

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Difficulty and servings

Makes 6 cakes

Preperation and cooking times

Ready in 1 hour 30 minutes

Ingredients

• 6 eggs
• 150g golden caster sugar
• 1 tsp vanilla extract
• 125g plain flour , sifted
• 3 tbsp unsalted butter , melted
• 2-3 tbsp raspberry or strawberry liqueur

STRAWBERRY BUTTERCREAM

• 125g unsalted butter , softened
• 500g icing sugar
• 4 strawberries , hulled and chopped
• strawberries and redcurrants, to decorate

Per serving

816 kcalories, protein 9.7g, carbohydrate 132.8g, fat 30.2 g, saturated fat 16.6g, fibre 0.8g, salt 0.25 g

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