• Preheat the oven to 175°C/ 345°F, at convection mode.

For the cake:

• In a mixer bowl, beat the egg yolks with half of the sugar (100 g or 1/2 cup) on medium speed until light and fluffy.
• Add the sunflower oil, self-raising flour, and baking powder, and mix until the batter is well combined. Transfer the mixture to a separate bowl and set aside.
• Clean the mixer bowl thoroughly. Add the egg whites and beat until soft peaks form. Gradually add the remaining 100 g sugar (1/2 cup), beating until glossy and stiff.
• Gently fold the meringue into the flour mixture with a spatula, being careful not to deflate the batter.
• Butter and flour two 20 cm (8 in) round cake pans with removable bases and line them with parchment paper. Fill the pans with the batter.
• Bake for 15 minutes, then lower the temperature to 162°C (324°F) and continue baking for another 35-40 minutes , or until a skewer comes out clean.
• Once the cakes are done, remove them from the oven and let them cool completely.

For the raspberry cream:

• In a food processor, blend the sugar and raspberries until smooth, then set aside.
• In a clean mixer bowl, whip the heavy cream until it starts to thicken. Add the raspberry mixture and continue beating until a firm whipped cream is formed.

For the assembly:

• Using a straight knife, trim the top of one cake to level it, then place it on a serving platter. Spread a layer of raspberry jam, followed by some raspberry cream and fresh raspberries.
• Place the other cake on top and beautifully decorate the entire surface with the raspberry cream.
• Refrigerate the cake for 2 hours to chill well, then serve.