Ingreadient :

• 6 medium eggs
• 160g caster sugar
• 160g plain flour
• 500ml whipped double cream
• 1 tsp vanilla bean paste
• 300g mixed raspberries strawberries   blitzed
• 1 tbsp caster sugar
• Raspberries, strawberries,  mint, red currants  blackberries, blueberries

Direction :

1. Preheat the oven to 180c.
2. Line a 22cm 32 cm tin with greaseproof paper. In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage. Fold in the flour, pour into the tin and level out. Bake for 10 to 12 minutes and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar.
3. Fold the vanilla through the whipped cream. Spread the pureed fruits on to the cake, top with 1/2 of the cream.
4. Pop the last of the cream into a piping bag, then roll up tightly, pop onto a large platter.
5. Decorate with the cream mix, dot with berries and mint.