Preheat the oven to 180°C/ 160°C Fan oven/Gas Mark 4. Grease and line 3 x 7” round cake tins. Cream together the butter and sugar until light and fluffy.

Gradually beat in the eggs and Natural Vanilla Paste. If the mixture starts to curdle, add a spoonful of flour.

Finally sieve the remaining flour and Baking Powder onto of the mixture and fold in until just combined.

Divide the mixture equally between the prepared tins and smooth the top of the mixture. Bake for 25–30 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely. 

Whip the cream with the Vanilla Paste to form soft peaks. Crush up the meringue kisses leaving 6 aside to top the cake. Stir the crushed meringue into the cream. Place the meringue cream in a piping bag, cut a 1cm hole in the end of the piping bag – if you do not have a piping bag you can spread the can using a palette knife. 

Using a serrated knife cut the domed top of 2 of the sponge cake layers and place one on your serving plate/board. Pipe blobs of cream over the sponge layer and top with some fresh berries and a drizzle of coulis. Repeat for the next sponge layer.

Once all the cake is filled spread the remaining cream over the top of the cake, finish with some fresh berries and meringue kisses and a drizzle of the coulis.

You can now serve and enjoy your eton mess cake or store in the fridge and consume within 2 days.