Retro Raspberry Sponge Cake

This sucker took a few tries. Apparently sponge cakes are renowned for being tricky, but I didn't know this when I started. I baked two frisbees before my dear friend Amelia furnished me with a good recipe that pretty much turned out perfectly.

For the cake:

4 medium sized eggs (freshest possible)
1 cup plain flour
1 rounded teaspoon baking powder
1 rounded teaspoon butter
4 tbspn water
1 cup sugar
1 tspn good quality vanilla

for the filling:

1 carton plain cream
1/4 cup of sugar
1 tspn vanilla
1 cup raspberries

Separate the eggs, which should be at room temperature. Beat egg whites until frothy, gradually add sugar, beating all the time. Slowly add egg yolks when sugar is dissolved (approx 8 mins beating with an electric beater). Sift dry ingredients together at least 3 times. Sift into egg mixture and fold carefully by hand. Heat butter and water on stove until it comes to the boil. Add to sponge mixture with vanilla and fold in thoroughly.

Place mixture in two 18c greased and floured sandwich tins. Bake for 20 mins in preheated 200C oven.

While the sponge is cooking, whip your cream with the sugar and vanilla. Put it in the fridge to cool.

When the sponge is cooked and cold, slather one of them with cream. Arrange some raspberries across it then slather more cream on the top. This should prevent the raspberries from making the sponge soggy. Put the second sponge on top, slather with more cream and a circle of raspberries and you're good to go....