Gourmet Fraisier

For the base: heat the oven to 180°C (160° fan) 350°F gas4. Grease a 20cm|8" springclip cake tin, 9cm|3" deep.

Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy.

Fold in the flour and melted margarine until blended.

Pour the mixture into the tin and bake for about 20 minutes, until risen and golden. Cool in the tin.

For the filling: stand the strawberries on the sponge base, so the cut side is pressed against the tin.

Beat together all the ingredients until blended and smooth. Spoon onto the cake, taking care not to disturb the halved strawberries. Chill for at least 4 hours until set and firm.

For the glaze: sift the icing sugar into a bowl and beat in the lime juice to make a smooth icing. Spoon on top of the filling and leave to set. Sift a little icing sugar over the top.

For the glazed strawberries: heat the water and sugar in a small pan over a low heat until the sugar has dissolved. Increase the heat and cook until the syrup reaches 140°C|284° on a sugar thermometer and is pale golden.