Line two 20cm/8” round cake tins with parchment and oil the edges. Pre-heat the oven.
Break the eggs into a bowl, add the sugar and beat until thickened.
Mix in the oil.
Sieve the flour into the bowl adding any bran left in the sieve, and gently fold this in with a metal spoon.
Stir in cake the berries.
Divide the mixture between the prepared tins.
Bake for 25-30 minutes.
Turn out the cakes onto a rack and remove the paper.
Measure the cream into a bowl and beat until thickened.
Stir in the filling berries, allowing them to crush slightly.
Spread the filling over one cold sponge and place the other on top.
20cm/8” round cake tins
180°C, Fan 160°C, 350°F, Gas 4
I made this cake today & it was absolutely delicious, the family finished the whole cake for dessert. I followed the recipe, using just raspberries. So good, the cake is really light & soft, & not too sweet as the filling has no sugar in it. ( I did find the baking paper had to be removed very carefully, as it sticks a little to the fruit, & also the cakes had to be carefully removed from the cooling rack too. But worth it!)