Heart-shaped, pink frosting, jam-filled raspberry sponge cake - HILLTOPS FREE range eggs

Ingredients

• 8 Hilltops Free Range Pastured eggs
• 200g raw sugar
• 2 tablespoons of milk
• 3 tablespoons of oil (we use sunflower oil for baking)
• 1.5 cups of plain flour, mixed with 40g of baking powder
• 1 jar of raspberry jam
• 400ml of thick cream
• 200g of pure icing sugar, or very finely ground raw sugar
• 250g, 1 packet of raspberries, washed and drained of all water droplets