Divide the mixture between the 2 cake tins and then bake for 20-25 minutes, then allow to cool completely.
To make the cream: In a mixing bowl, whisk together heavy cream, powdered sugar and vanilla extract until stiff peak forms.
2 tablespoon powdered sugar, 1 cup heavy cream, 1 teaspoon vanilla extract
Assemble the cake: Place one of your cakes on a serving plate, spread the whipped cream on top and add some fresh raspberries.
Then place the other sponge cake on top and use a piping bag with a star tip to make some swirls with the whipped cream on top; add some fresh raspberries and sprinkle icing sugar on top.
Notes
I recommend sifting the flour to avoid lumps in the batter, which can lead to an unevenly textured cake.