– For the cake:

5 large eggs, room temperature

200 g caster (superfine) sugar (about 1 cup)

120 ml neutral oil (sunflower/canola)

120 ml whole milk

1 tsp vanilla extract

280 g plain (all-purpose) flour (about 2 cups)

1½ tsp baking powder

Pinch of salt

– For the frosting & decoration:

450 g cold cream cheese (about 2 cups)

150 g sifted icing (powdered) sugar (1¼ cups)

1 tsp pure vanilla extract

350 ml cold double cream (1½ cups)

Fresh raspberries, blueberries, strawberries, blackberries

Optional: mint leaves, edible flowers

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Preheat oven to 180 °C (160 °C fan). Grease and line tins (three 6″ or two 8″).

In a large bowl or stand mixer, whip eggs and caster sugar until pale, thick, and doubled in volume.

Add vanilla, then stream in oil and milk while mixing until incorporated.

Gently fold in flour, baking powder, and salt until just combined.

Divide batter between tins. Bake ~18 min for 6″ or 22–25 min for 8″ until golden and a skewer is clean.

Allow sponges to cool completely.

For frosting, whisk cream cheese, icing sugar, and vanilla until smooth. Gradually add cold cream, whisking to stiff peaks.

Layer onto cake: place first sponge, top with frosting, spread berries, then stack remaining sponge(s).

Frost top and sides evenly. Cover cake with remaining berries; garnish with mint or edible flowers.