Instructions: Grease and baseline two 205mm victoria sandwich tins.

Separate the eggs.

Cream together the butter sugar egg yolks and vanilla essence until light and fluffy.

In a separate bowl sieve together flour salt and baking powder.

Beat flour mixture and milk into creamed mixture a little at a time.

Place the egg whites in a medium bowl and using an electric whisk beat until they form soft peaks.

Fold into the cake mixture with the chopped walnuts.

Turn mixture into the prepared tins.

Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners for 20 to 25 minutes or until golden and nearly cooked.

Reverse the cake tin in the ovento ensure even cooking and bake for a further 5 to 10 minutes or until a skewer inserted into the centre comes out clean.

Bake on the grid shelf on the bottom runners of the baking ovenfor 20 to 25 minutes until golden and nearly cooked.

Reverse the cake tin in the ovento ensure even cooking and bake for a further 5 to 10 minutes or until a skewer inserted into the centre comes out clean.

Cool in the tins for 5 to 10 minutes then transfer to a wire rack to cool completely.

Spread one of the cakes with a little warmed apricot jam; top with fruit and cream.

Top with second cake and dust with sieved icing sugar.

A lovely cake to keep m the freezer ready to bring out and fill with cream and raspberries strawbemes or apricots.

Makes about 10 slices

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