Instructions: *If you cannot get trifle sponges, then any sponge/Madeira cake cut into pieces will do.

In a large mixing bowl, cream the butter and sugar till very pale and fluffy, then whisk the egg yolks and beat them into the butter and sugar mixture, a teaspoonful at a time, beating well after each addition. (An electric whisk is best for this operation).

Now, add the grated rinds of both lemons and their juice, beating in a little at a time. Next whisk the egg whites till they form soft peaks, then using a metal spoon fold them into the mixture. Dont worry about the mixture curdling at this point because for once, it doesnt matter.

Split the sponge cakes in half lengthways, then place a layer of them in the base of the bowl/dish, followed by a layer of the curdled mixture - and so on, finishing off with a layer of sponge. Now cover with foil and put a pile of plates on top, then refrigerate overnight.

To serve, turn out, cut into slices and serve with pouring cream.

Alternatively, when the cake is turned out you could cover it with whipped cream and decorate with crystallized lemon slices, grated lemon rind or chocolate - or all three!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.