Method
Beat sugar and eggs together until frothy. Fold in the maida, oil and the vanilla essence. Bake at 200 degrees for 30-35 mins until the sponge is ready. Remove and cool. Remove the crust and edges from the sponge, slice horizontally into 2 layers. Chop 75% of the fruits and mix with the cream. Stuff the sponge layers with the fruits and cream and finish the top with whipped cream. Garnish attractively with thin slices of seasonal fruits.