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1
Preheat the oven to 180C/Fan 170C/Gas 4.
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2
Warm the sugar in a heatproof dish in the oven for 10 minutes while the oven is preheating.
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3
Meanwhile, fill a large bowl with hot water.
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4
Then tip out the water and dry the bowl.
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5
Break the eggs into the bowl, add the orange zest and orange flower water and pour in the warm sugar.
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6
Using an electric hand whisk on a high speed, whisk the mixture for 8 minutes, until it is thick and creamy.
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7
Gently fold in the flour.
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8
Pour the mixture into the tin.
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9
Bake on the centre shelf of the oven for 35 minutes, then remove and leave the cake to cool for 10 minutes before running a knife around the edge and turning on to a cooling rack.
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10
Peel off the base paper and leave to cool completely.
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11
For the filling and topping, mix together the yoghurts, the seeds from the vanilla pod and the icing sugar.
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12
Cut the cake in half horizontally.
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13
Spread the cut side of the bottom half with the jam followed by half of the yoghurt mixture, and put the other half of the cake on top.
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14
Spread the remaining yogurt mixture on top of the cake and arrange the berries on top of that.
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15
You can make the sponge up to 1 day ahead, if kept in an airtight tin.
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16
Or fill and keep it in a cool place up to 2 hours before serving.
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17
The unfilled cake can be frozen.
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18
To make a Union flag design, you'll need nine strawberries and 200g blueberries.
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19
Halve six of the strawberries and quarter the rest.
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20
Arrange in the design of the Union flag.
