Strawberry Jelly Cake

To make the jelly 

• Find a waterproof dish slightly bigger than your cake tin.
• Clean your fruit by lightly dusting with a soft brush (don't wash them as it makes them go soggy). Place the fruit into the dish arranging into a good pattern.
• Make up the jelly following the packet instructions (I needed to add 500ml of boiling water and some sugar). When it is ready gently pour it into the dish with the fruit until the fruit starts to just float. Any extra jelly can be poured into some glasses for an extra treat. Cover with cling film and leave to set in the fridge. I left my jelly overnight.

Make the sponge

• I used a 24cm spring form cake tin. Lightly grease the cake tin with some butter and line the bottom with some baking parchment.
• Weigh the eggs in their shells you need approximately 160g. Then weigh the same weight of the butter, sugar and self raising flour, if you haven't got this type of flour see baking do's and dont's for an alternative. Put all of the cake ingredients in a bowl and mix till flour has been fully incorporated and mixture looks light and fluffy, be careful not to overwork it.
• Preheat the oven to 160 degrees Celsius on a fan setting.
• Spoon mixture into the cake tin and level it with a knife.
• Once the oven is up to temperature, put the cake in on the middle shelf. The cake  will take  between 28  to 35 minutes. Don't open the oven before the minimum time (unless you smell burning) as this is very likely to cause your cakes to sink in the middle. When cooked the cake should be golden brown and a skewer should come out clean when the cake is poked. Remove it from the oven and leave it to cool on a wire rack.

To make the biscuit base

• Start making the biscuits about 15 minutes before your cake is cooked.
• Chop the chocolate and put in a bowl either melt it in the microwave or in a bain marie (a bowl suspended over a saucepan of boiling water, make sure the bowl with the chocolate doesn't touch the water).
• In a separate bowl mix together the butter and sugar until it is well combined.
• Weigh out the flour, cocoa powder and baking powder. We have some micro scales (drug dealing scales) if you haven't got some of these add a couple of pinches of baking powder to the mixture, this should be about right. Sieve the powders in with the butter and sugar and stir until just combined.
• Add in the chocolate and mix until well combined.
• Put the biscuit mixture into a freezer bag and chill in the fridge for ten minutes.
• Line a baking sheet with baking paper or a silicon sheet. Put the dough in the middle of the sheet, put another piece of baking paper over the top of it and roll out till you have a shape bigger than your cake tin roughly 3mm thick. You don't need to cut to size at this point you can do it later.
• Once your sponge cake is cooked you can start cooking your biscuit base. Don't try and do them at the same time as opening the oven too much can cause the cake to collapse. Cook the biscuit for 12 to 15 minutes, it needs to be a little bit firm to the touch, but not completely firm as it will firm up as it cools. Leave to cool fully before assembly.

See below for assembly pictures

Once you have made the cake keep in covered in the fridge so that your jelly doesn't melt.