4 eggs
1/2 c. + 1 tbsp. sugar
1/2 tsp. vanilla
1 c. + 2 tbsp. sifted cake flour
7 tbsp. melted, cooled butter
Raspberry jelly
Fresh raspberries
Heavy cream
Confectioners' sugar

Preheat oven 350 degrees.

In a bowl combine eggs, sugar and vanilla. Set the bowl in a second bowl of hot water. Beat the mixture until it is lukewarm, very light and fluffy and doubled in bulk, about 5 minutes.

Remove the bowl from the hot water and continue beating until cool.

Measure sifted cake flour and fold into egg mixture in three portions with a metal spatula. Fold in melted, cooled butter.

Pour batter into 9 inch buttered and floured pan. Bake for 25-35 minutes until brown and springs back to touch. Cool cake on rack. Split into 2-3 layers, whichever you want.

Spread inside of each layer with melted raspberry jelly. Mix fresh raspberries with sugar to taste. Save.

Whip heavy cream with 3 tsp. of confectioners' sugar. Spread on bottom layer. Put raspberries over cream. Place top layer over raspberries. Spread remaining cream on top of cake. Decorate with remaining raspberries. Strawberries may also be used.