1. Pre heat oven to 180 C (if there’s a lot then do 200C)

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2. Whisk eggs with a mixer for 2 mins until bubbles appear on top.

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3. Weigh and add all the ingredients to the mixing bowl, mix on a medium speed while adding table spoons of boiling water if needed. Whisk for 3-5 mins you will notice the mixture will get lighter in colour.

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4. Grease and line a two15cm cake tins, divide and pour in the cake mixture evenly between the tins.

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5. Place cake tin in the middle of the preheated oven and bake for 25 mins (don't open the oven door before 20 mins or the cakes will collapse).

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6. Test the cake with a skewer, if it comes out clean the cake is done. Leave to cool for 45 mins.

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7. Make a buttercream and use the fresh raspberries/strawberries to fill and stack the cake.

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8. Dust with icing sugar for decoration