Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease and line a 23cm x 33cm (9x13 inch) baking tray with parchment paper.

Mix the Wet Ingredients: In a large bowl or the bowl of a stand mixer, cream the softened butter and caster sugar together until the mixture is pale and fluffy. This usually takes about 3-5 minutes. Beat in the eggs one at a time, adding a tablespoon of flour with the last egg to prevent curdling. Stir in the vanilla extract.

Combine the Dry Ingredients: In a separate bowl, sift the self-raising flour and baking powder together. Gently fold half of the dry ingredients into the wet mixture, followed by the milk, and then the remaining dry ingredients. Be careful not to overmix; just fold until no flour streaks remain.

Bake the Cake: Pour the batter into your prepared baking tray and smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean and the sponge springs back when lightly pressed.

Cool and Poke: Let the cake cool in the tin for about 15-20 minutes. Once it's cool enough to handle but still warm, use the round handle of a wooden spoon or a thick skewer to poke holes all over the surface, about 2-3cm apart. I find that spacing the holes evenly gives the best striped effect when you slice into it.

Prepare the Jellies: In two separate heatproof jugs, prepare the jellies. Empty the raspberry jelly powder into one and the lime into the other. Add 200ml of boiling water to each and stir well until the powder is completely dissolved. Then, add 100ml of cold water to each jug and stir again.

Fill the Cake: Carefully pour the jellies over the cake, alternating colours to create a nice pattern. Try to aim for the holes, but don't worry if it spills over the top. The jelly will soak into the sponge.

Chill Completely: Cover the cake with cling film and place it in the refrigerator to chill for at least 2 hours, or until the jelly is fully set. This step is crucial for the cake's structure.

Make the Topping: Just before serving, make the whipped cream. In a cold bowl, whisk the double cream, sifted icing sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, or it will turn grainy.

Decorate and Serve: Spread the whipped cream evenly over the top of the chilled cake. Decorate with your favourite Easter sprinkles or mini chocolate eggs. Slice and serve straight from the fridge.