Eric Lanlard showcased his Ombre Rose Cake that is a modern twist on the classic Victoria sponge cake following the visit of The Duchess Of Cornwall to the This Morning studios.

The ingredients for the Victoria sponge: 225g unsalted butter, 225g golden castor, 4 large eggs, 225g self raising flour, 1 tsp baking powder, 2 tblsp of milk and 2 tsp vanilla bean paste.

For the filling: 425ml whipped cream, whipped with XX vanilla sugar, Strawberry preserve and 2 x 20cm (8 inch) sandwich tins.

Cream cheese frosting: 450g cream cheese,softened, 125g butter, softened, 250g sieved icing sugar, 1 teaspoon vanilla extract and Food colouring of choice.