Cup of Yum
1. Preheat the oven to 175°C/ 345°F, at convection mode.

For the cake:

1. In a mixer bowl, beat the egg yolks with half of the sugar (100 g or 1/2 cup) on medium speed until light and fluffy.
2. Add the sunflower oil, self-raising flour, and baking powder, and mix until the batter is well combined. Transfer the mixture to a separate bowl and set aside.
3. Clean the mixer bowl thoroughly. Add the egg whites and beat until soft peaks form. Gradually add the remaining 100 g sugar (1/2 cup), beating until glossy and stiff.
4. Gently fold the meringue into the flour mixture with a spatula, being careful not to deflate the batter.
5. Butter and flour two 20 cm (8 in) round cake pans with removable bases and line them with parchment paper. Fill the pans with the batter.
6. Bake for 15 minutes, then lower the temperature to 162°C (324°F) and continue baking for another 35-40 minutes , or until a skewer comes out clean.
7. Once the cakes are done, remove them from the oven and let them cool completely.

For the raspberry cream:

1. In a food processor, blend the sugar and raspberries until smooth, then set aside.
2. In a clean mixer bowl, whip the heavy cream until it starts to thicken. Add the raspberry mixture and continue beating until a firm whipped cream is formed.

For the assembly:

1. Using a straight knife, trim the top of one cake to level it, then place it on a serving platter. Spread a layer of raspberry jam, followed by some raspberry cream and fresh raspberries.
2. Place the other cake on top and beautifully decorate the entire surface with the raspberry cream.
3. Refrigerate the cake for 2 hours to chill well, then serve.