For Sponge Cake:
Preheat the oven to 350 °. Grease and then line the bottom of an approximately 11 1/2-by-17 1/2-inch baking pan with sides with parchment paper.
In the bowl of an electric mixer with the whisk attachment whip the egg yolks and sugar on high speed until thick and pale yellow, about 2 minutes. Reduce to medium low speed, add the hot water and vanilla extract and mix until combined, scrapping the sides of the bowl as necessary. Increase to high speed and again whip until thick, about 2 minutes. Reduce the speed to low and stir in the flour, baking powder and salt.
In a clean bowl of an electric mixer using the whisk attachment whip the egg whites on high speed until soft peaks form. They should still be smooth and not clumpy. Fold half of the whipped whites into the batter and then fold in the remaining whites. Spread the batter evenly into the prepared pan. Bake until golden brown and springs back when lightly touched, about 15 minutes.
**This can be made a day ahead of time, it can be frozen until ready to use (allowing time to thaw) and it will keep on the counter for a couple of days
For Peach Cream:
Whip the cream, sugar and vanilla until soft peaks form.
Assembly:
Peel and pit the peaches. Coarsely chop them saving any juices. Place some peaches in the bottom of a large glass bowl (either a trifle bowl or one about 2 ½ quarts) Cover with a layer of cream and sprinkle in some raspberries. Unmold the cake from the pan. Cut the cake into quarters. With a serrated knife cut each quarter in half horizontally. Place a single layer of cake pieces over the cream and raspberries, cutting as necessary. Repeat the layering process starting with the peaches then the cream, raspberries and cake. Layer until the bowl is full or you run out of one of the ingredients. Refrigerate until ready to serve. It can be made a day ahead.
