Colourful Child's Birthday Cake

Make up the jellies separately according to the packet instructions. Pour into shallow tins or dishes and chill until set.

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23cm x 30cm|9" x 12" Swiss roll tins and line the base with non-stick baking paper.

Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy. Fold in the flour until blended.

Pour half the mixture into each tin and bake for 10-12 minutes, until risen and golden.

Remove from the oven and turn out 1 cake on to a sheet of non-stick baking paper sprinkled with caster sugar. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.

Turn out the other cake onto non-stick baking paper and leave flat.

For the filling: beat together the cream cheese, lemon zest and vanilla.

Whisk together the cream and icing sugar to almost the same consistency as the cream cheese.

Gently stir the cream into the cream cheese mixture.

Cut the jellies into pieces and gently stir into the cream mixture.

Cut out a round from the flat cake to fit the base of a 23cm|9" springform cake tin at least 8cm|3 1/4" deep. Put into the tin and spread the base with jam.

Unroll the remaining cake and cut a strip lengthwise, the same depth as the tin. Fit around the inside sides of the tin. Brush the joining edges with jam and press to seal.

Put the filling into the cake case and shake gently to even the mixture. Chill overnight until firm.