Directions

Step 1 – the sponges

1. Pre-heat the oven to 180°C /160°C fan . Grease and line the following loose bottomed tins: 13cm, 16cm, 21cm and 25cm.

2. Put 1 bag of the cake mix, 180g of the soft butter (or dairy free alternative), 3 eggs and 20ml of the water into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs. Add the zest of 1 orange and 1 lemon and a squeeze of the orange and lemon juice. Add 1 dessert spoon of poppy seeds and stir until evenly combined.

3. Place the mixture into the tins and spread into an even layer approximately 2cm deep. Bake for 20 mins or until lightly golden brown and springy to the touch. Turn the tins around half way through baking.

4. Whilst the sponges are cooking, make the drizzle topping. To do this, juice the remaining oranges and lemons and add the caster sugar. Gently heat in a pan until the sugar has dissolved.

5. When the cakes are removed from the oven and are still hot, sprinkle the orange and lemon drizzle over each sponge to infuse then leave to cool then turn out. Repeat the above process with the other 2 bags of Vanilla sponge mix and respective ingredients until you have 3 sponges of each size.

Step 2 – make the jam

1. Place the blackberries into a large heavy-based saucepan. Add the lemon juice and water and bring to the boil. Lower the heat and simmer for 15 minutes until the fruit softens. Add the sugar and stir over a very low heat until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil the blackberries for 15 minutes. Remove from the heat and skim off any excess scum. Leave to cool, then pour into sterilised jars, label and seal.

Step 3 – make the Prosecco Cream

1. Place the cream and caster sugar in a bowl and whisk until soft peaks form. Fold in the Prosecco and set aside.

Step 4 – Assemble!

1. Carefully spread the jam over each cake remembering not to spread the jam right to the edge of the first decreasing sized sponge. Spread the Prosecco cream over each sponge and stack on top of one another starting with the biggest to the smallest. Decorate with seasonal fruits and edible flowers, and gently sprinkle a fine layer of icing sugar over the entire cake and then enjoy!