Brownies & Blush: My favourite cake

This recipe was passed to me by my Aunt Cindy, the best cake maker I know. Everyone single one of her cakes are baked to perfection and as soon as I was old enough to be let loose on an oven I begged her to teach me how to make this family favourite. It's quick, simple and tastes fluffy and light each time. You can have lots of fun with the decorations t0o. I usually stick to grapes, kiwi and strawberries but my Aunt Cindy says if you are in a real rush then tinned fruit works just as well.

To make life easier I usually make the sponges a day in advance as otherwise you will be hanging around for the sponges to cool. Just make sure you wrap them tightly in cling film once they have cooled down.

Ingredients

For a 8 inch cake tin use 8 eggs

1 small bowl of caster sugar (I use a chinese rice bowl)

5 tablespoons of plain flour

1 large tub of double cream (add some icing sugar to the cream to sweeten)

Fruit for filling and decoration - strawberries, grapes (green and red) and kiwi fruit

Instructions

Pre-heat the over to gas mark 6 / 220 degrees.

1) Separate the egg whites and egg yolks. Whip egg white until stiff (use electric whisk).

2) Add the small bowl of caster sugar to egg yolk, then mix together until it is smooth and runny

3) Add the egg white to egg yolk and sieve in 5 table spoons of flour to it. FOLD IN.

4) Melt butter in bowl+brush tin with butter to prevent sticking. Pour mixture into baking tin until it is 1 inch high.

5) Bake in the oven for 10mins and then leave to cool. Repeat until you get three sponges.

6) While the sponges are baking prepare the fruit. Layer the first sponge with a thin coating of whipped double cream and strawberries. Place the second layer or sponge on top, cover again with cream and kiwi fruit. Top with final sponge and cover the whole cake with cream. Then, go wild with the decorating!