15cm round chocolate chiffon cakes
1 cup whipping cream
1/2 cup powdered sugar
1 heaping cup fresh raspberries, plus extra to decorate
Put the cream, sugar, and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff. Spread half of the whipped cream on one of the cake layers, spreading around Place the other cake layer on top and top with the remaining whipped cream. Garnish with fresh raspberries as desired.