I whipped up a standard sponge mixture and lined two sponge sandwich tins with baking parchment. I dotted the raspberries around the base and spread the sponge mixture on top.
Once the sponges were baked and cooled I spread a thin layer of Scottish raspberry jam (with seeds) on one of the sponges and sandwiched them together. The finishing touch was a sprinkling of vanilla flavoured castor sugar.
I loved the taste. The tartness of the fruit is perfectly balanced with the sweetness of the sponge, the jam and the sugar topping.