Why not try creating your own red, white and blue Cake to celebrate VE Day. This beautiful take on the sponge cake is a visual treat and tastes stunning.

Preparation time: 30-40 minutes

Cooking time: 25-30 minutes

INGREDIENTS

220g/7 1\2 oz  unsalted butter, softened.

220g/ 7 1\2 oz caster sugar

4 large eggs

1 tsp vanilla extract

220g/7 1\2 oz self-raising flour, sifted

2 tbsp milk (if needed)

For the filling

400ml/ 14fl oz clotted cream

100ml 4fl oz double cream

1 jar blueberry jam

1 jar raspberry jam

200g/7oz fresh raspberries

100g/ 4oz fresh blueberries

1. Preheat the oven to 180 degrees C, 350 degrees F, Gas 4 and grease and line 3x 20cm/ 8in round cake tins.
2. Cream together the unsalted butter and caster sugar until light and fluffy. Gradually beat in the eggs then add the vanilla extract and lightly fold in the self-raising flour. The mixture should drop easily from a spoon, so loosen with a little milk if necessary.
3. Divide the mixture between the tins and level the tops.
4. Bake in the preheated oven for 25-30 minutes until risen and lightly browned. (The cakes are cooked when a skewer inserted in the middle comes out clean) Turn the cakes out onto a wire rack and leave to cool.
5. Meanwhile, combine the clotted and double creams in a bowl. If the mixture is too runny, gently whisk by hand until it forms soft peaks.
6. Take one sponge and spread one side of it generously with blueberry jam. Take one third of the cream mixture and spread this over the jam- be careful not to spread to the very edge of the cake, or it will spill out when you add the next layer.
7. Place a second sponge on top of the first, gently pressing down until level. Spread the second layer generously with raspberry jam, top with another third of the cream mixture before adding the final sponge.
8. Spread the remainder of the cream on the top of the cake and decorate with the fresh berries in the pattern of a Union flag.