Heat the oven to 180°C, 160°C fan, Gas 4
Grease and line the base of 2 x 20cm sandwich tins with baking paper.
Put all the sponge ingredients into a large bowl and beat everything together until smooth. The mixture should have a soft dropping consistency. Divide the mixture evenly between the tins and smooth the surface of the cake.
Bake for 25 minutes until golden and springy to touch. Cool in their tins for 5 minutes then turn out onto a wire rack to cool completely.
Meanwhile, lightly whip the double cream.
Spread one cake with half the whipped cream then spoon over the Conserve. Place the other sponge on top.
Spread the remaining whipped cream around the side of the cake and press on the Madeleines. Fill the centre with fresh summer berries and serve.
The cake without the fresh berries will keep in an airtight container for two days.
No time to bake? Transform a bought Victoria sponge into a showstopper with buttercream, Bonne Maman Madeleines and berries as above.
