Something for THE WEEKEND

Fancy a Bake Off-worthy creation without the faff? Look no further than these super-easy recipes

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STRAWBERRY AND LEMON DREAM CAKE

SERVES 8-10 TAKES 1 HR 30 MINS PLUS CHILLING OVERNIGHT

*FOR THE SPONGE 185g caster sugar 75g plain flour, sifted 3 large eggs *FOR THE LEMON LAYER Juice of 2 lemons * 50g caster sugar 2 gelatine leaves, softened in cold water * 75g halffat crème fraîche 150ml light double cream FOR THE STRAWBERRY LAYER *300g strawberries, hulled, plus extra, to Juice of 1 lemon * 75g caster 3 gelatine leaves, softened in cold 150g half-fat crème fraîche serve sugar water * 225ml light double cream * YOU WILL NEED ✶ 23cm loose-based springform cake tin, greased and lined with baking parchment based non-stick cake tin 20cm loose

1 Heat the oven to 200C/Gas 6. For the 15 sponge, whisk the sugar and eggs in a large bowl until thick, pale and glossy. Gently fold in the flour, keeping in as much air as possible. Spoon into the 23cm tin and bake for 12-15 mins. Turn out onto a wire rack and leave to cool completely. Trim the sponge to fit into the 20cm tin.

2 For the lemon mousse layer, gently 25 heat the lemon juice and sugar in a small pan until the sugar dissolves.

Remove from the heat. Squeeze the excess water from the soaked gelatine leaves and add to the mixture. Stir well until dissolved. Set aside to cool.