When it comes to summer and baking, I'm not a huge fan of spending much time in the kitchen. I mean in the UK this year we've had a heatwave. Literally a whole uninterrupted month of sunshine and hot weather. I had to make the most of it!

But I do love to bake. And at this time of year there are so many fantastic summery recipes to make and enjoy. I've been making so many berry themed cakes and desserts that when the lovely folks at Marks and Spencer asked me to help promote their summer berries range I knew it was a bandwagon I wanted to jump right on. I buy most of my fruit from M&S anyway (most of my shopping if I'm honest), and love the fact that the company champions British berries. They have worked with some of their farmers for over 40 years, and the company are committed to the sustainable sourcing of British ingredients. I love knowing I'm supporting my local farmers!

I decided to make an Elizabeth Sponge Cake (recipe below). It was the perfect cake for summer days - delicious, fresh, fruity and packed full of delicious raspberries and strawberries. it lasted an afternoon in my garden with friends and went down an absolute storm!

Check out the recipe below - I hope you think it's as delicious as my family did!

Ingredients

Buttercream Frosting

1 large punnet of raspberries

1 handful of strawberries

Plus

3 egg yolks

300g butter

75g caster sugar

30g icing sugar

300g raspberries

Sponge

2 lemons

0.5 tsp baking powder

4 large eggs

225g self-raising flour

225g caster sugar

225g butter

Method

Soften the butter. Beat the eggs. Zest and juice the lemons. Chill and cube the butter. Hull and thickly slice the strawberries.
Preheat the oven to 180C. Grease and line 2x20cm cake tins.
Use an electric mixer to beat the butter and sugar until very light and creamy. This should take a couple of minutes.
Scrape down the sides, then add the beaten eggs a little at a time while still mixing.
Scrape the sides of the bowl down again to make sure everything is incorporated.
In a separate bowl, mix the flour, salt and baking powder.
Fold this dry mixture into the wet mixture. Once combined add the lemon juice and zest. Fold until fully incorporated, then leave to rest for 10-15 minutes.
Divide the mixture between two tins, smooth the tops and place in the oven.
Bake for 25-30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Allow to cool in a tin for ten minutes, before transferring to a wire rack to cool completely.
Make a raspberry coulis for the buttercream icing
Using a food processor, whizz up the raspberries and icing sugar until smooth. Pass through a fine sieve. Weigh out 180g of coulis and set aside for the buttercream.
Make the buttercream
In a small bowl, mix the egg yolks and sugar until well combined.
Transfer into a saucepan over medium-low heat, and add the coulis a little at a time - stirring all the while with a wooden spoon.
Keep cooking and stirring until the mixture has the consistency of a creme anglaise (lift the wooden spoon out and the mix should stick to the back)
Once you have the required consistency, transfer to a large bowl to begin whisking the butter with an electric whisk.
Add the cold butter cubes to the still-warm mix, a bit at a time, whisking all the while - until you have a light, smooth buttercream. Set aside until ready to use, but don't refrigerate yet.
Assemble the cake.
Once the sponge layers are completely cool, lay the first cake down on a tray or cake stand - even out the top with a knife.
top evenly with a layer of buttercream, and a scattering of raspberries - halving them if they are large.
Lay the second cake on top of the first, and use up the rest of the buttercream to frost the sides and the top. Use a palette knife for a smooth finish.
Top with lots of strawberry slices, pointed side up, and the rest of the raspberries.
Place in the fridge for 25-20 minutes to let the buttercream firm up slightly.
Dust with icing, serve and enjoy!