Berries and Cream Layer Cake

Sponge Cakes

• 50 g unsalted butter, diced, plus extra for greasing
• 8 medium eggs
• 250 g caster sugar
• 250 g self-raising flour
• 2 pinches fine sea salt

Filling and Topping

• 600 g cream, min. 30% fat, chilled (whipping or double)
• 200 g fresh strawberries
• 10 g caster sugar
• 120 g fresh raspberries
• 1 Tbsp icing sugar, for dusting