Ingredients: For the sponge
100g Soft butter
2 Large eggs
100g Caster sugar
100g Self raising flour
1 Teaspoon baking powder
1 Tablespoon vanilla extract 

Ingredients: For the Vanilla Filling
100g Mascarpone
1 tsp Vanilla extract
100g Icing sugar

Ingredients: For the Lemon Curd
4 Lemons for zest & Juice
100g Unsalted Butter
225g Caster sugar
4 Eggs
4 Egg yolks

Method: For the Sponge

Step 1: Preheat the oven to 180˚C, grease one 18cm baking tin, and line the base of the tin with baking parchment.

Step 2: Measure all the cake ingredients into a large bowl, beat until thoroughly blended and smooth. (At this point you can flavor your sponge, for example: Lemon, coffee, coconut, rose & Lavender)

Step 3: I added in 1 lemon zest and juice, blend it well and pour the mixture into the tin and bake for about 20-25mins or until well risen.

Step 4: Leave too cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Method: For the Vanilla filling

In a bowl, add all the vanilla ingredients and whisk them together to form a smooth filling.
Keep refrigerated until ready to use.

Method: For the Lemon curd

Step 1: To make the lemon curd, put the lemon zest, juice, butter, and sugar into a saucepan and heat over low heat until the sugar and butter are melted.

Step 2: In a bowl, whisk the whole eggs and egg yolks together. Then slowly add the eggs to the saucepan still set at low heat, whisking continuously as you pour in.

Step 3: Cook gently for 5-10mins until thick, then strain into a bowl and set aside to cool.

Step 4: To assemble spread the vanilla filling on top of your sponge, spreading evenly. Next, once the curd has set pour it on top by either creating a drizzle effect or you can pour all on top creating a dripping effect on the sides.

Step 5: To finish, add some fresh blueberries and strawberries on top and serve.

Tips: You can make two lots of sponges, creating a two-layer cake and adding the vanilla and curd filling into the middle and decorating the top with more vanilla and fruits.