Chocolate Raspberry Slices

This is quick and dirty, rustled up at the last minute.

I know there are fancy schpancy methods of making sponges, what with separating eggs and all that jazz. But I'm lazy and this works just fine.

• 3 eggs
• 115g sugar
• 115g flour
• 2 tablespoons cocoa powder

Preheat oven to 180C. Mix flour and cocoa thoroughly in a bowl.

With an electric mixer, beat eggs and sugar until it has tripled in volume and is pale yellow and fluffy, about 5 - 10 minutes. Sift the flour and cocoa mixture in and gently fold until the batter is mixed.

Pour the batter into a shallow rectagular pan lined with wax paper and smooth out for an even surface and bake for 15 minutes.

Remove from the oven and let cool completely. Flip the sponge over and remove the wax paper from the cake. Slice the sponge into 3 equal parts and set aside. In the meantime, make the filling.

• 400ml whipping cream
• 1 cup sugar
• 1 teaspoon vanilla paste
• 2 cups raspberries

Whip the cream, sugar and vanilla with an electric mixer until stiff peaks form. There's your whipped cream right there. Now, on to assembling this puppy.

Spread a layer of cream on one layer of sponge, dot with 1 cup of raspberries and cover with another layer of sponge. Repeat for the rest of the layers and use the remaining cream to cover the entire cake.

To serve, cut into 2-inch wide slices.