Preheat oven to 350°. Lightly butter two9-inch cake pans (2 inches deep). Line bottoms with parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles and smooth tops.

Brake until cakes are golden and puffed and a toothpick inserted in better comes out with a few most crumbs attached, about 30 minutes, rotating pans halfway. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.

In a bowl, gently mash 1 cup raspberries with a fork. stir in 1 cup whole raspberries. jinn a large bowl, using an electric mixer, beat cream and powdered sugar on h high until sift peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving paste. Spread raspberry cream on top, leaving AC 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

per serving: 534 cal: 33g fat (20g sat fat): 8g protein: 56g carbs: 1g fiber