It’s that time of year again, tennis fever has hit again, and to honour this exciting tournament, I have made a cake that I have decided to name 'Wimbledon Cake', because it has a big hole in the middle that’s just the right size for a tennis ball (or a big pile of strawberries if you prefer). I love using a cake ring as, not only does it look invitingly fancy, but it also means that even the largest of sponges will bake more quickly, so the waiting time between cake and mouth is much reduced. I’m not sure there’s a person alive who could fail to be cheered by that.

My gluten-free Wimbledon cake is delicious topped with a generous dollop of cream and served with fresh, juicy strawberries – well, it is Wimbledon after all, and you can’t watch the tennis without strawberries and cream. It just wouldn’t be British.