Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Mist to sandiwch tins with cooking spray and line with baking paper.

Sift the flour and baking powder into a mixing bowl and add the sugar, low-fat spread, eggs and vanilla extract. Beat for about 3 minutes, until creamy and pale, then divide between the tins and smooth the surface with a spatula.

Bake for 15-18 minutes until the sponges are risen, golden and spring to the touch. Set aside to cool in their tins for 5 minutes, then turn out onto a wire rack, remove the lining papers and leave to cool completely.

To make the meringue kisses, reduce the oven temperature to 120°C / 100°C (fan oven) / 250°F / Gas Mark 0.5. Line a baking sheet with baking paper. In a mixing bowl, using a hand-held electric whisk, beat the egg white until it

Drizzle the food colouring in 3 lines down the inside of a piping bag fitted with a 1.5cm nozzle, then spoon in the meringue mixture. Pipe small blobs onto the lined baking tray,m lifting the piping bag up sharply at the end to create points. Bake for 45 minutes to 1 hour, until crisp and dry. Turn off the oven and leave the meringues inside with the door closed until they are completed cool.

Put one of the sponges on a serving plate with the bottom facing upwards and spread over the jam. Slice 100g of the strawberries into thick slices and quarter the rest. Arranged the sliced fruit evenly over the jam. Top with the other sponge. Arrange the quartered strawberries, the whole raspberries and meringues on top of the cake.