Victoria Sponge Japanese Soufflé Pancakes

- Step 1Separate your St. Ewe Original Large eggs. Whisk the egg yolks with the dash of milk (about 2-3 tbsp) and vanilla, then sift in the flour and baking powder. Whisk well until smooth.

- Step 2In a clean bowl, beat the egg whites until frothy, then gradually add the sugar, continuing to whisk until stiff peaks form.

- Step 3Gently fold about a third of the egg whites into the yolk mixture, mixing well but being careful not to knock out too much air, then fold in the rest carefully.

- Step 4Heat a deep-sided frying pan on a very low heat, and melt a little butter into the pan.

- Step 5Scoop a few tablespoons of batter in until you have a circle about 8cm in diameter. Leave for 30 seconds before adding a few more tablespoons of batter on top of each pancakes.

- Step 6Pour 1 tbsp water into the pan (not on the batter), cover with a lid, and cook for 2 minutes. Remove the lid, add more batter on top of each pancake, cover again, and cook 5–6 minutes on low-medium. Check the bottom: if golden, flip carefully, adding another tablespoon of water, covering, and cooking for a further 4 minutes or until the sides are dry to the touch. Repeat with remaining batter.

- Step 7Whilst this is cooking, whip up your double cream.

- Step 8Serve immediately with freshly whipped cream, strawberry or raspberry jam and top with sliced strawberries. Enjoy!