Cut off outer skin of cake and discard.

Crumble cake into trifle bowl.

Pour just enough cider onto sponge to dampen, not submerge.

Put raspberries in a separate bowl and sweeten to taste with caster sugar.

Put raspberries on top of cider sponge.

In a large bowl, whisk the cream, 100ml cider, 4 tbsp caster sugar and lemon juice till it forms soft, floppy peaks.

Spoon the cream on top of raspberries and chill.