Ingredients:

2 eggs, separated

220g/8oz caster sugar

70g/2½oz butter, softened

Zest of ½ lemon

350g/12oz plain flour

2 tsp baking powder

250ml/9fl oz milk

200g/7oz forest fruit (strawberries, blackcurrants, cherries, blueberries, raspberries etc.)

Method:

Preheat the oven to 180°C/fan 160°C and grease a large baking tin. In a large bowl beat the egg yolks with sugar and butter, add lemon zest, flour, baking powder and milk. In another bowl beat the egg whites until fluffy and gently fold them into the mixture. Pour into the prepared tin and spread the fruit on top (you can dust the fruit with a little bit of flour, this will prevent the fruit from sinking to the bottom of the cake when baking). Bake for about 30-35 mins until golden. Leave to cool, cut into squares and serve.