How to bake the perfect sponge

Easter Celebration Cake
Though the classic Easter cake is the Simnel, here's a less complicated version that combines the techniques of the Victoria Sponge with the almonds and marzipan always found in the traditional fruitcake. The eleven balls of marzipan on top represent the twelve apostles (excluding Judas).

Serves 8

175g unsalted butter, softened
175g caster sugar
1 tsp vanilla essence
pinch of ground cinnamon
3 eggs, at room temperature
100g self-raising flour
75g ground almonds
milk, if necessary
142ml double cream
225g strawberries, cut in half
200g marzipan
2 tbsp apricot jam
edible, fresh flowers to decorate (optional)

1. Prepare 2 x 18cm/7inch cake tins by oiling lightly and lining with greaseproof paper or baking parchment. Preheat the oven to 190C/375F/gas mark 5.
2. Place the butter in a large mixing bowl and whip with an electric whisk for a minute, then add the sugar, continuing to whisk until the mixture is smooth and pale.
3. Slowly add the beaten eggs and vanilla essence and whisk until well incorporated, adding a teaspoon of flour if the mixture begins to curdle.
4. Sift in the flour and ground almonds and fold through until well combined. If the mixture is a bit too thick, add a little milk until you have dropping consistency. Spoon evenly between the tins and carefully smooth the top.
5. Bake for 25 minutes or until risen and golden, using the above tips to check for doneness. The cake on the top rack may cook slightly quicker than the one on the bottom - you can either swap them halfway through baking or take them out separately. When cool enough to handle, turn out, remove the paper and finish cooling on a wire rack.
6. Whisk the double cream until just thick enough to hold a peak.
7. When the cake is cool, place one of the cakes upside down onto a serving plate and spread with the cream. Press the strawberries, cut side down, into the cream, then place the other cake on top.
8. Divide the marzipan in half and roll one half into a circle the size of the cake.
9. Warm the apricot jam in the microwave or over a pan of simmering water and brush the top, then lay the circle of marzipan on top.
10. Form 11 balls with the remaining marzipan and use the apricot glaze to stick them evenly around the rim of the cake. Dust with icing sugar, then quickly toast under a hot grill to lightly brown the top and balls. Decorate the centre of the cake with edible, fresh flowers, if desired.