On the same flow as I have made the lasagne, I set to make the cake. It didn’t turn out spot on, but it was good enough to make it to the blog, though we did have a laugh with Florek, when I tried to release the tin.

First I made the jelly, as it takes hours to be ready. Then I baked the cocoa sponge. My sponge recipe comes from my Mom, it never fails. I made half a portion, as I only needed a base. I whipped 2 egg whites with about 4 spoons of caster sugar, then added the yolks. A poonsful of plain flour sifted into the misture, a spoonful of potato starch and a spoonful of cocoa powder. The last one, half a tea spoon of baking powder. All nicely folded in, went into the hot oven for half an hour. I’m really pleased with it, it’s not too sweet, it’s perfect.

My cream was the weakest point of this cake-turned-triffle. I cooked budyn with an extra spoonful of plain flour, as Mum’s recipe says, then I whizzed it with some margarine and threw a banana in as well, for extra, erm, character. It needed some fruit, so I emptied a can of apricots and finished with the jelly.

It tastes great, but the cream didn’t hold. Still, will not be wasted.