- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a round cake pan (about 20cm) with a bit of oil or line it with parchment paper.
- Prepare the Batter: In a mixing bowl, beat the eggs and sugar until light and fluffy. Add in the milk, vegetable oil, and a few drops of vanilla extract (if using). Mix until well combined.
- Add Dry Ingredients: Sift the flour and baking powder into the bowl with the wet ingredients. Fold gently until the batter is smooth and lump-free.
- Pour and Bake: Pour the batter into the prepared cake pan. Scatter half of the raspberries over the top, pressing them slightly into the batter. Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Whip the Cream: In a separate bowl, beat the heavy cream until stiff peaks form. Add a little powdered sugar to taste if desired.
- Assemble: Once the cake is completely cool, spread or pipe the whipped cream on top. Arrange the remaining raspberries on top of the cream.
- Serve: Dust with powdered sugar and serve immediately for the best texture.
Tips:
- This cake can be enjoyed chilled or at room temperature.
- For extra flavor, add a hint of lemon zest to the batter.
🍰 Buon appetito!
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