Vanilla sponge cake with summer fruits

Ingredients
100g soft butter
100g caster sugar
50g self raising flour
2 egg
1 teaspoon vanilla extract
Filling
300 ml double/whipping cream
1 tablespoon caster sugar (optional)
1 punnet - raspberries or 1 punnet strawberries
1 ripe Kiwi fruit

Method
1. Preheat oven to 180°C/ 375°F/Gas 5
2. Line cake tin with baking paper & brush lightly with melted butter.
3. Put butter & sugar in a large bowl. Beat well until creamy & fluffy.
4. Beat eggs & add to the creamed mixture gradually. Beat well with each addition with a wooden spoon until combined.
5. Add vanilla extract.
6. Sift the flour, then carefully fold in. Spoon the finished mixture into the prepared tin.
7. Bake for approx 15-20 minutes until golden and well risen.
8. Cool on a wire rack, then cut in half.
9. Place cream into a large bowl and beat using a whisk or hand held mixer until cream just holds its shape and forms soft peaks.
10. Take the raspberries or strawberries and crush with a fork, add caster sugar if required.
11. Fold into cream gently.
12. Peel and slice the Kiwi.
13. Using half of the cream & fruit mixture place this on the base of the cut sponge. Sandwich the top half of the cake together.
14. Use the remaining cream & fruit mixture on top to decorate.
15. Decorate with the slices of Kiwi fruit around the edges of the cake then serve!