Sponge cake

1. Pre heat oven to 350 F. Line three 8 inch cake pans with parchment paper and set aside.
2. Into a bowl of a stand mixer, with a whisk attachment, add the eggs and the sugar.
3. Mix on high speed until the mixture is pale in color and thick. This can take anywhere from 7-10 minutes.
4. While the eggs are mixing, sift the flour and baking powder.
5. Sift half of the flour mixture into the cake batter. Then fold with a spatula. Being careful not to overmix. Once incorporated add the rest of the flour mixture. Then fold until no streaks of flour are left.
6. Pour into prepared pans. Bake for 23-27 minutes. Bake until the cake layers are golden brown or toothpick inserted comes out clean.
7. Cool the cake layers for 5 minutes in pan then run a knife around the edges. Cool for an additional 10-15 minutes. Then transfer the cake layers to cooling wire rack and cool completely.

Soaking syrup

1. Stir water and jam in a medium bowl. Then set aside until ready to use.

Cream cheese frosting

1. In a mixer bowl, whisk heavy cream until stiff peaks form. Then transfer to a small bowl and set aside.
2. In the same mixer bowl, add the cream cheese and sugar. Whisk until light, fluffy and sugar is dissolved.
3. Fold in the heavy cream.

Assembly

1. Place one cake layer on cake stand.
2. Soak the cake layer with one third of the soaking syrup.
3. Then spread cream cheese frosting over the cake layer.
4. Add lots of fresh berries over frosting.
5. Place the second cake layer and repeat. (soak cake, frost then top with berries).
6. Place the last cake layer and soak with the syrup. Frost the top of the cake and sides of the cake. Decorate the top of cake with remaining berries.
7. Place the cake in the fridge and let it sit in the fridge for a few hours.