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Pre heat the oven to 180c.
Line a 22cm 32 cm tin with greaseproof paper.
Whisk the eggs and sugar to a ribbon stage.
Fold in the flour, pour into the tin and level out.
Bake for 10 to 12 minutes and leave to cool.
Place the sponge onto a damp tea towel sprinkled in caster sugar.
Stir the pureed raspberries through the cream, spoon all over the sponge and roll up tightly.
Pop onto a large platter.
To decorate dot with berries.