The sponge is flavoured with lemon zest and is filled and decorated with fresh raspberries. To make it a bit more special I used blended Italian Mascarpone cheese with the cream, Mascarpone is amazingly delicious, very rich and very creamy it's excellent for desserts and also make a good pasta sauce. If you've never tried Mascarpone then you should look out for it, you won't regret it!
This was a good cake, I think I slightly over-baked it but once it was filled it wasn't that noticeable, the lemon zest certainly added more flavour and worked well with the raspberries.
To make a basic sponge my method is to weigh the eggs in their shells (more eggs for a bigger cake, less for a small cake) then use the same weight of:-
-Sugar
-Butter
-Self-raising flour
Cream the sugar and butter together, add the eggs then the flour and bake at around 180, for roughly 30-45 minutes.
Obviously you can be creative, want a coffee cake? add coffee to the mix or cocoa for a chocolate cake etc...
