Preheat the oven to 180C.
Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper.
Sieve the flour into a bowl.
In a separate large mixing bowl, beat the eggs with the sugar and vanilla extract until creamy and fluffy. Carefully, fold in the sieved flour then divide as evenly as possible between the two prepared sandwich tins.
Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
Meanwhile, in a bowl, whip the cream and mascarpone with the orange zest. Set aside.
Next, once the cake has cooled, Spread some of the apricot jam on one sponge. Add some whipped mascarpone and a few fresh berries. Top with the second sponge and decorate with icing sugar and extra berries. Enjoy within a day.