Grease and line 2 x 20cm sandwich tins and preheat the oven to 180`c. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread. Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Make sure that the margarine is softened. Divide the mixture evenly between the 2 tins and smooth out the surface of the cakes. Place the tins on the middle shelf of the oven and bake for 25 minutes. Do not open the door while of the oven before 20 minutes of the cooking time. The cakes are done when they’re golden-brown and they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. Meanwhile whip the cream to stiff peaks. When the Victoria sponges are completely cool, spread one layer with the raspberry jam and spoon over the whipped cream. Place the fresh raspberries on top and cover with the second cake. Dust the top with icing sugar and serve.