Sponge cake with cream for a birthday

Ingredients:

Cake

• 1 cup raspberries
• Zest and juice of 1 lemon
• 1 tbsp. + 1 tbsp. granulated sugar
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1.5 tbsp. cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• Cooking spray

Glaze

• 1/4 cup sour cream at room temperature
• 3 tbsp softened butter
• 4 cups powdered sugar
• Fresh mint leaves for garnish
• 1/4 cup raspberries for garnish, optional

Preparation:

1. Preheat oven to 350°F (175°C). Spray an 8-inch (20 cm) round cake pan with cooking spray. Line the bottom with parchment paper and spray again.
2. Sponge cake:
   
   Place the raspberries in a bowl and add lemon juice and 1 tablespoon of granulated sugar. Mash well and let sit for a few minutes to release the juice. Strain through a sieve to remove the seeds. Set aside 2 teaspoons of raspberry syrup in a bowl. Reserve the remaining raspberry syrup for the batter.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the remaining 1 cup of granulated sugar until light and fluffy, about 3 minutes. Stir in the cream, vanilla, lemon zest, and remaining raspberry syrup.
4. Sift together the cake flour, baking powder, and salt. Add the flour mixture to the batter in 3 additions, mixing after each addition until smooth. Pour into the prepared pan and smooth the surface. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving platter.
5. Raspberry glaze:
   
   In the bowl of a stand mixer fitted with a whisk attachment, beat the sour cream and butter until fluffy. Add the powdered sugar and beat until smooth. Stir in the remaining 2 teaspoons of raspberry syrup until fully incorporated. Frost the cooled cake and garnish with fresh mint leaves and raspberries, if using.