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INGREDIENTS

3 large eggs
3 Tbsp. finely minced lemongrass, divided
1 cup plus 2 Tbsp. granulated sugar, divided
¼ tsp. kosher salt
1 tsp. baking powder
1 cup flour
1½ tsp. vanilla, divided
½ cup boiling water
1 Tbsp. unsalted butter
3 cups fresh (or frozen) raspberries
3 Tbsp. light brown sugar
1 Tbsp. water
1 Tbsp. lemon juice
Zest of one lemon
2 pints heavy whipping cream

PREPARATION

• Preheat oven to 350 degrees (325 for dark-colored pans). Prepare a 10-inch cake pan with a parchment circle liner for the bottom of the pan. Do not grease the pan.
• Chill a small stainless bowl and mixer beaters in the freezer.
• Mix together the eggs, 2 tablespoons of the lemongrass, 1 cup of sugar and the salt.
• Add the baking powder to the flour and blend. Add the flour to the egg mixture and stir by hand until just blended.
• Add 1 teaspoon vanilla and the boiling water and pour the batter into the prepared pan.
• Bake for 20 to 30 minutes or until the cake top is evenly raised and looks dry and the edges are browned. Remove from the oven and cool on a rack.
• About 10 minutes into the cake baking, melt the butter over low heat in a 2-quart saucepan. When the butter is just melted, add the berries, sprinkle them with brown sugar and stir to coat. Cook over medium-low until the berries start to juice, about 3 to 6 minutes.
• Add the water and stir. Cook an additional minute. Remove from heat. Add the lemon juice and zest.
• Pour the whipping cream into the chilled bowl, add 2 tablespoons sugar, the remaining tablespoon of lemongrass and ½ teaspoon vanilla. Whip until soft peaks form. Refrigerate until serving time.
• Run a knife around the edge of the cake and slide it onto a plate. Cut the cake into 8 to 10 wedges.
• To serve, top one slice of the cake with a spoonful of the berries and a dollop of the whipped cream.