Wimbledon Cake

Chop up most of the strawberries. Keep a few aside for the top (to make it look pretty). About six should be enough. Sprinkle with the caster sugar and squeeze the lemon juice over them. Mix them well and put in the fridge for around 30 minutes.

Make the sponge by beating the sugar, yogurt and eggs in an electric mixer for around ten minutes (until it is around three times the original volume and almost white in colour). If you would prefer to do this with a balloon whisk be my guest. Just remember to have a medic standing by for when your arm drops off!

Once the mixture has reached the right consistency sieve the flour and the baking powder into it (the extra baking powder does really help to keep it light). Fold it in with a metal spoon in a figure of eight motion until there are no lumps. Try to do this for as short a time as possible as the more you fold it the more air you'll knock out.

Pour the mixture into two lined and buttered sandwich tins. Bake in a medium-hot oven (190C or Gas Mark 5) for around fifteen to twenty minutes until firm and lightly browned. Once baked turn out onto a cooling rack. VERY IMPORTANT for the next part to work you need to take the greaseproof paper off whilst the sponge is still hot and cool them upside down. If you do not then they will be too soggy to spread the jam over.

Spread the underside of the sponge with the strawberry jam. Put half the cream on top of one side and then top with the strawberry mixture.

Put the other sponge on top and cover the other side with the rest of the cream.

Take the few strawberries you put aside earlier and cut them in half. Place them on top around the edge of the cake and dust with a little icing sugar.