Preheat oven to 180ºC. Grease an eight inch cake tin and line the base with butter paper. Sift refined flour, baking powder and cocoa powder together. Lightly beat the eggs. Beat butter and sugar until light and creamy.
Add the eggs gradually, beating well. Add vanilla essence and mix well. Add flour mixture and mix using cut and fold method, also gradually adding the milk as required.
Pour batter into the prepared cake tin and bake at 180ºC for twenty to twenty five minutes. Check by inserting a skewer. It should come out clean. Leave the cake in the tin for thirty minutes and then demould.
Peel and chop apple and pear. Keep a few black grapes for garnishing. Halve the sponge cake horizontally. Place the pieces on a flat surface with the cut surface facing upward. Pour a little orange juice over each of them.
Take the chopped fruits in a bowl, add a little whipped cream and mix. Spread this on one half the cake. Cover this with the second half. Place this cake sandwich on a plate and place the plate on a turntable.
Spread whipped cream over the top and the sides, smoothening the surface all round with a knife dipped in hot water. Put the remaining cream in a piping bag with a star nozzle.
Pipe swirls over the top along the edge keeping a little gap between each swirl. Quarter the grapes vertically. Place these pieces on the swirls. Chill and serve.