Genoise sponge cake with berries

Preheat the oven to 180°C (160°C fan, gas mark 4) and line, grease and dust two 22cm cake tins with flour.

Put the sugar and eggs in a heat proof bowl and place over a bowl of simmering water. Beat them together until hot in temperature then whisk the hot mixture in a mixer at full speed for 10 minutes until the mixture doubles in volume and creates a "ribbon" effect when dripping from the whisk.

Sift in the flour and fold it gently into the mixture with a large metal spoon. Add the melted butter to the batter, being careful not to overmix at this stage as this will prevent the cake rising well.

Divide the mixture between the two tins and bake for 30 minutes or until a skewer comes out clean.

Leave in the tin for 10 minutes and then turn out on a wire rack to cool.

Once ready to serve, slice the cakes in half into two thin layers for each sandwich, making a total of four layers. Then layer each sandwich with fresh whipped cream and berries. Decorate the top with more berries and a dusting of icing sugar.