Make up some Vanilla Sponges (see below) and let them cool. Sandwich two sponges together with a tablespoon of Raspberry jam. Repeat five more times.
Meanwhile, wash eighteen large (or 24 smaller ones) raspberries and dry them very carefully, so that they do not get bruised.
Dust each of six plates with caster sugar, ideally more of my Vanilla Sugar. Place the sponge sandwiches in the centre of each plate.
Top each one with a large dollop of double cream, and use this to stick the raspberries down firmly. Garnish with a spring of mint, and serve.
This kind of recipe I first knew as "fatless sponges", as they contain no butter or oils. It is important to get lots of air into the sugar-and-eggs mixture to make it light and fluffy.
Pre-heat an oven to 180C (Gas Mark 5). Grease a 12-place cup-cake tray with a little butter. Using a small sieve, lightly sprinkle a little plain flour, and then a little caster sugar, over the tray. This will prevent the cooked cakes from sticking to the tray.
Put four ounces of caster sugar into a food processor and crack in three eggs. Also add a few drops of vanilla essence. (Alternatively, you could just use four ounces of my Vanilla Sugar.) Blend for a minute or two, until the mixture starts getting very slightly stiff.
Sieve 3 ounces of plain white flour into the food processor and blend for a few seconds only. If you mix this for too long, the mixture will go heavy and flat.
Pour the mixture into the baking tray, making sure it is evenly distributed. Place in the centre of the oven and cook for about 20 minutes. Turn out onto a wire rack - this is a test of how well you greased and floured the tray! - and allow to cool.