For the Sponge Cake, place eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thick, pale and tripled in volume, about 7-10 minutes. Add the butter and whisk until completely incorporated.
Gently fold in the flour taking care to avoid losing volume. Pour batter into prepared tin and bake until risen, golden and cake bounces back when lightly pressed in the centre, about 30-35 minutes. Remove from the oven and set aside on a wire rack to cool for 5-10 minutes. Turn out of tin onto a wire rack and allow to cool completely.
For the Kumquat Caramel, place a medium saucepan over medium heat and add sugar. Once the sugar starts caramelising stir with a silicon spatula to ensure all granules dissolve.
Once the caramel turns to a deep golden brown, remove from the heat and carefully add in cream, taking care as mixture will bubble. Add the kumquat juice, lemon juice and pinch of salt and mix until smooth, returning to low heat if required. Pour into sauce boat or jug to serve.
For the Whipped Cream, combine cream and sugar in a bowl and whisk to stiff peaks.
To assemble, cut cold cake cut in half horizontally and spread bottom layer with half of the whipped cream. Top with remaining layer of cake. Finish with cream and a garnish with fresh raspberries. Cut into wedges to serve with kumquat caramel on the side.
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