Before you proceed, ‘squeaky clean’ hands, please!

Preheat oven: 150 *C / 130*C Fan / 300 F / gas mark 2.

Grease each sandwich tin with butter and line the bottom with greaseproof paper. Then dust the greased sides with flour and shake off any excess.

Using a Dover egg-beater, or a similar implement: beat yolks until pale.

Gradually add the sugar and continue beating.

Now, add lemon juice and zest, then rest the bowl to one side.

Darlings, if you fancy a challenge! then grab your Dover egg-beater and whisk ‘like the clappers’ - until egg whites are beaten stiff n’ dry! Or alternatively, please do succumb to the aid of modern technology – namely an electric hand-whisk!

Partially mix stiffly beaten egg whites with the yolks.

Then carefully cut and fold the sieved flour into the egg mixture.

Divide mixture between tins, and place on the middle shelf in oven.

Bake for approximately 40 minutes - until golden brown, has shrunk from the sides, and a skewer comes out clean.

When cool slather one sponge cake with strawberry jam or conserve, followed by sliced fresh strawberries, and a thick coat of whipped cream, then carefully sandwich together – voila!

To finish: decorate the with sliced fresh strawberries and a light dusting of icing sugar.

Present your culinary masterpiece on a pretty plate of your choice. Miss Windsor opted for a vintage bone china vessel by Aynsley - How spiffing!