Summer Berry Sponge

4 medium eggs, preferably free range

110g caster sugar

1 tsp of pure vanilla extract

110g plain white flour

For the filling

2 rounded tbsp of homemade raspberry jam

450g mixture of raspberries, sliced strawberries and blueberries or whatever you have

For the crème chantilly

300ml cream, icing sugar and a tiny drop of vanilla extract to taste

mint, lemon balm or sweet cicely to decorate

icing sugar for dusting on top

2 x 20.5cm round cake tins