1. Preparing the Sponge Base

• Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) flan tin.
• In a large mixing bowl, whisk the eggs and caster sugar together until pale and fluffy. This should take about 5-7 minutes.
• Sift the self-raising flour and baking powder into the egg mixture, folding gently to retain the air in the batter.
• Pour the batter into the prepared flan tin, smoothing the top with a spatula.

2. Baking the Sponge

• Place the flan tin in the preheated oven and bake for 15-20 minutes, or until the sponge is golden and springs back when touched.
• Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

3. Preparing the Cream and Fruits

• While the sponge is cooling, whip the double cream with the icing sugar until soft peaks form.
• Wash and slice your chosen fruits into bite-sized pieces.

4. Assembling the Flan

• Once the sponge is completely cool, spread the whipped cream evenly over the top.
• Arrange the fresh fruits on top of the cream in a decorative pattern.

5. Adding the Glaze

• Heat the apricot jam with the water in a small saucepan until melted and smooth.
• Using a pastry brush, lightly coat the fruits with the apricot glaze to give them a shiny finish.