Ingredients

• for greasing butter
• 4 eggs
• 100g/4oz caster sugar
• 100g/4oz plain flour
• finely grated rind of 1 orange, finely grated rind
• 3 tbsp fresh orange juice
• 250g/9oz white chocolate
• 50g/2oz plain chocolate
• 150ml/¼ pint double cream
• 675g/1½lb strawberries
• 1 tbsp milk
• 50g/2oz icing sugar
• 100g/4oz blueberries, optional

Method

1. Preheat the oven to 180C/350F/Gas 4. Butter and base line a 20cm/8in deep cake tin. Place the eggs and sugar in a bowl over a pan of simmering water and whisk with a hand or electric whisk for about 5 minutes until the mixture is pale and thick and leaves a trail when the whisk is lifted. Remove from the heat.
2. Sift the flour, stir in the orange rind, then fold into the egg mixture using the whisk. Pour it into the tin, shaking lightly to level. Bake for 20-25 minutes until firm to the touch. Cool the cake in the tin for 5 minutes, then turn out and cool on a wire rack. When cold, split into three layers and sprinkle each layer with the orange juice.
3. Make the filling: break up 75g/3oz white chocolate and place in a bowl over a pan of hot water and leave to melt; cool slightly. Chop the plain chocolate into rough chips. Whip the cream until it just holds its shape, then fold in melted white chocolate, followed by the plain chocolate.
4. Spread half of the chocolate filling over the bottom layer of cake. Reserve 10-12 strawberries for decoration, then slice the rest. Arrange half of the sliced strawberries over the filling, then cover with the centre section of the cake. Spread over the remaining filling, cover with the remaining sliced strawberries and then the top layer of cake; chill.
5. Melt the remaining white chocolate with the milk and icing sugar in a bowl set over hot water. Cool until thick enough to spread, then pour over the top of the cake, allowing it to drip over the sides. When set, pile the reserved strawberries in the centre with the blueberries, if using. Chill, then serve.

Notes