Make a whisked sponge by whisking together eggs and sugar until the whisks leave a substantial trail behind. It should be really thick and pale cream in colour.
Fold in flour gently, with a spatula, taking care not to knock out the air bubbles.
Spoon the cake mix into tin – individual cakes or one Swiss roll tray if preferred.
Bake for 10-12 minutes until well risen and set.
Remove from tin and cool on a wire tray. Drizzle with the measure of Fraiser Whisky Liqueur.
Wait until the cakes are cold before decorating with syllabub and macerated berries.