Adding the grated zest of 1 orange rather than 1 lemon to the sponge cake batter will lend this cake a more pronounced orange scent.

• 2 recipes sponge cake

For the strawberry cream:

• 3 pints strawberries, hulled and quartered, or 1 pound frozen strawberries, thawed
• 1 cup sugar
• 2 tablespoons orange liqueur
• 3 cups whipping cream

For the garnish:

• 31/2 cups whipping cream
• 1/4 cup sugar
• 3 strawberries, cut into fans
• 5 mint sprigs

To layer:

• 1/2 cup orange liqueur

Make the sponge cakes, cool on a rack, and cut each into 3 horizontal layers with a serrated knife. You will need 5 layers out of 6 for this recipe.

Meanwhile, make the strawberry cream: Purée the strawberries, sugar, and liqueur in a blender until smooth.

Beat the cream until soft peaks form in an electric mixer. Fold the strawberry purée into the whipped cream; refrigerate until needed.

Make the garnish: Beat the cream until soft peaks form; add the sugar by the spoonful, and beat until firm. Refrigerate until needed.

Layer the cake: Place the bottom layer of one cake on a serving platter. Brush with 2 tablespoons of the orange liqueur using a pastry brush. Top with one-quarter of the strawberry cream, spreading it almost to the edges. Add another bottom cake layer. Brush with 2 tablespoons of the orange liqueur. Spoon on one-third of the remaining strawberry cream, spreading it almost to the edges. Add a middle cake layer, brush with 2 tablespoons of the orange liqueur, and spoon on half of the remaining strawberry cream, spreading it almost to the edges. Add another middle cake layer, brush with the remaining 2 tablespoons of orange liqueur, and spoon on the remaining strawberry cream, spreading it almost to the edges. Finish with a top cake layer, turning it upside down first.

Garnish the cake: Using a metal spatula, cover the top and sides with three-quarters of the whipped cream. Spoon the remaining whipped cream into a pastry bag fitted with a star tip and pipe rosettes of whipped cream around the edges of the top of the cake. Arrange the strawberries in the middle, garnish with the mint, and serve. Serves 16

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