Two 22 cm (9 inch) round classic sponge cakes
750 ml (24 fl oz) cream
2 tablespoons icing sugar
500 g (1 lb) strawberries
Kirsch or Cointreau 250 g (8 oz) caster sugar
1- Using a serrated knife, slice each cake horizontally in half (you will only need 3 layers of cake, so freeze the remaining portion for trifles or cake crumbs). Whip the cream and icing sugar into stiff peaks. Hull half the strawberries and slice thinly.
2- Place one layer of cake on a serving plate or board and brush lightly with a little liqueur. Spread with a quarter of the cream and scatter with half the sliced strawberries. Repeat with another layer of cake, liqueur, cream and strawberries and refrigerate until the toffee is ready.
3 -Put a heavy-based frying pan over medium heat, gradually sprinkle with some of the sugar and, as it melts, sprinkle with the remaining sugar. Stir to melt any lumps and prevent the sugar burning. When the toffee is golden brown, remove the pan immediately from the heat.
4- Spread the remaining cream roughly over the top of the cake. Arrange the remaining
strawberries on top. Dip 2 forks in the toffee, then rub the backs of the forks together until the toffee begins to stick. Gently pull the forks apart to check whether the toffee is cool enough to spin. If it drips or dips, it probably needs a little longer to cool. If not, continue pulling the toffee apart over the cake, pressing the forks together to spin a second time when they meet. Re-dip and continue spinning backwards and forwards and over the cake. Serve immediately you've spun the toffee.
Once the toffee has turned golden brown, remove from the heat. Spin with 2 forks.
Gently pull the forks apart—if the toffee dips or drips it needs to cool longer.
Spin the toffee over the cake, pressing the forks together when they meet.
Ahead of time: The layered cake can be kept in the fridge for up to 2 hours before serving. Once you have spun the toffee over the top, serve immediately—the spun toffee will start to soften if left.