Prepare. Separate eggs.
Line a 9 inch cake pan with parchment paper.
SECOND:
Whisk it. Preheat oven to 350°F.
Place egg whites, salt in a large bowl.
Whisk it using hand mixer or stand mixer.
Add sugar little by little and keep whisking until stiff and glossy.
Sugar should be dissolved.
THIRD:
Add and mix. Lower the speed.
Add egg yolks one by one.
Mix it well.
FOURTH:
Shift and fold. Shift flour, cocoa powder, cornstarch, baking powder into the egg mixture.
Fold it gently using spatula until smooth and well combined.
BAKE IT.
Pour and bake. Pour mixture into prepared pan.
Bake it for 25 minutes.
Remove the cake from the oven.
Let it sit for 30 minutes, then take the cake out from cake pan.
Place it upside down until completely cool.
SIXTH:
Beat and cut. Place heavy cream and sugar in a large bowl beat it until stiff peak.
Cut the cake horizontally into 3 layers.
SEVENTH:
Assemble the cake. Spread cream on the top of the first layer.
Then place raspberry on it.
Put the next layer on top.
Repeat till all back together.
Spread cream over the whole cake.
Sprinkle grated chocolate on top.
Decorate with raspberries.
SERVE IT:
Serve it. Perfect for a Birthday cake.
Enjoy with your favorite tea or coffee.
