0.5cupshazelnuts(or almonds), toasted and coarsely chopped
Prepare the sponge cake two days in advance for the best results. Grease and line a 24 cm springform cake pan and set aside. Preheat oven to 200 C/ 170 C fan.
Whisk the eggs and caster sugar together in a large bowl until they are light and fluffy.
Sieve the plain flour, potato flour and baking powder together in another bowl and gradually add to the egg mixture along with the vanilla.
Gently mix in 1/4 - 1/2 cup of warm water.
Spoon into the prepared cake tin and bake for 30 minutes until a skewer, inserted into the centre, comes out clean.
Leave the cake until the next day (ideally) as it is easier to slice.
Option 1: slice the cake into 3 or 4 layers, sprinkling each layer with fresh orange juice before sandwiching together with freshly whipped whipping cream and fruit. Finish with a layer of cream and sprinkle the chopped nuts over the top.
Option 2: Slice the cake from top to bottom into 1 cm thick slices.
Line a 2 litre bowl with slices of the cake and sprinkle liberally with fresh orange juice.
Spread a layer of whipped cream over the cake slices and sprinkle with some fresh fruit.
Fill up the bowl with layers of cake slices, sprinkled with orange juice, whipping cream and fruit.
Finish off with a layer of cake slices and press the whole thing firmly down in the bowl. Place a heavy plate on the top of the cake and leave in the fridge overnight.
The next day, turn the cake out onto a cake stand or plate.
Cover with whipping cream. Decorate the sides with the toasted chopped nuts and arrange fresh fruit on the top.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.