HAVE A VERY BERRY CHRISTMAS

Is there anything more festive than sliced strawberries layered through a sponge cake, a mix of fresh berries scattered over a pavlova or a glimpse of baked raspberries as they gently ooze out the sides of a just-cooked meringue torte? Make the most of these summer fruits – the berry best of the season.

Strawberry sponge

Ready in 1 hour plus 1 hour cooling time | Serves 10-12

4 free range eggs
¾ cup caster sugar
1 cup cornflour
2 Tbsp flour
2 tsp baking powder

FILLING

300ml cream
½ tsp vanilla extract or vanilla paste
¼ cup strawberry jam 250g strawberries, washed, hulled and thinly sliced
Icing sugar, for dusting

1 Heat the oven to 170°C (150°C fanbake). Prepare a large stand mixer with a balloon whisk attachment. Grease a 23-25cm springform tin with butter or oil and line with baking paper.

2 Break eggs into the bowl of the mixer, add sugar and beat with the balloon whisk for 5-6 minutes until very thick.

3 Sift the cornflour, flour, baking powder and a pinch of salt together and stir to mix. Keep the sieve handy.

Once the egg mixture is very thick and frothy, turn off the mixer and remove the whisk. Sift a quarter of the dry ingredients over the egg mixture