For the sponge cake:
- 5 eggs
- 150g caster sugar
- 150g self-rising flour, sifted, plus extra for dusting
- Butter, to grease the tin
For the filling:
- 200ml double cream
- 30g caster sugar
- 250g raspberries
- 300g marzipan
- icing sugar, for dusting
To make the cake:
Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Mix the eggs with the sugar and whisk the mixture in a warm pan. Pour the mixture into a bowl and continue to whisk until firm.
Carefully fold the flour into the egg mixture.
Lightly grease the tin and dust with some flour. Pour the cake batter into the tin, and bake for 20 minutes, or until the cake springs back when pressed.
Allow to cool and remove from the tin onto a rack.
To make the filling:
Whip the cream together with the sugar to form soft peaks. Cut the cake in half horizontally, pipe the whipped cream onto the bottom half using a piping bag, and place the raspberries on top. Add the top half of the cake and apply a thin layer of whipped cream to this.
Dust your work surface with icing sugar and roll out the marzipan to a thickness of 3mm. Apply the marzipan to the cake, pressing it on for a smooth finish. Decorate with candles.