SPONGE

1. Heat the oven to 165°C, fan forced.
2. Grease and line a cake tin, 180mm in diameter.
3. Place the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy, approximately 8 minutes.
4. Meanwhile, sieve the flour and cocoa powder.
5. Remove the egg mixture from the mixer and gently fold in the sieved ingredients and salt.
6. Transfer the sponge batter into the prepared cake tin.
7. Bake in the preheated oven for 30 minutes, or until the sponge bounces back when gently pressed.
8. Allow the sponge to cool at room temperature for 10 minutes before removing it from the tin.
9. Once cool, freeze the sponge for a minimum of 20 minutes before using a serrated edged knife to cut it into two layers.

CHANTILLY CREAM

1. Whisk the cream together with the sugar and vanilla until it reaches medium peaks.

ASSEMBLY

1. Place a layer of sponge onto a serving plate and spread half of the Chantilly cream on top.
2. Scatter a third of the raspberries over the cream.
3. Add the second layer of sponge, spread the remaining Chantilly cream on top, and garnish with the remaining raspberries.

Note: Store in the refrigerator for up to 3 days.