In a large bowl, mix the lemon zest with 150g caster sugar. Add the softened butter, and use a whisk to cream them together. Add the rest of the caster sugar and whisk again until well combined.

Gradually add the flour and milk, whisking in between until completely combined.

In a separate bowl, whisk the egg whites, then gently fold them into the cake batter.

Divide the cake batter in two, then pour one half into the baking tin and smooth over the top with a spatula.

Place the baking tin inside the Cake Factory and close the lid. Switch it on and set it to the single 'cakes to share' mode and adjust the timer to 45 minutes. Press start and leave the cake to bake.

Once the cake is baked, carefully tip it out of the baking tin onto a cooling rack, wipe out the tin and bake the second batch of cake batter in the same way.

Whilst the cakes are baking, make the vanilla cream topping:

Split the vanilla pod in half and extract the seeds with the tip of a sharp knife.

Whisk the mascarpone, whipping cream, icing sugar and vanilla seeds together until the mixture is stiff. Place in the fridge until ready to use.

Hull the strawberries and slice them all in half.

Sandwich the layers together with strawberry jam (tip, try heating the jam for 30 seconds in the microwave first to make it easier to spread).

Cover the cake with the vanilla cream topping then decorate with fresh strawberries to finish.