Berry Opera-style Cake

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 1 26cm|10" baking tin and line the base with non-stick baking paper.

Sift together the flour, baking powder and salt.

Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the vanilla.

Add the eggs, one at a time, beating well to combine. Stir in half the flour mixture, followed by the milk and finally the remaining flour.

Pour into the tin and smooth out evenly. Bake for 30-35 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the filling: heat the milk and cream in a pan to boiling point.

Mix together the custard powder, vanilla, egg yolk and sugar. Stir in the hot milk and return the mixture to the pan. Gently heat the custard, stirring all the time until thickened.

Square off the edges of the cooled cake and cut in half lengthways. Pour half the thick custard on top and spread out evenly to the edges. Place the sliced strawberries on top. Cover with the remaining custard.

Replace the top section of cake, cover with cling film and chill for 2 hours until set.

For the glaze: put the raspberry jelly and sugar in a pan and bring to a boil, stirring constantly. Cook for 2-3 minutes, until thick enough to coat the back of a spoon -108°C|226°F on a sugar thermometer. Pour the glaze over the cake.