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 œ 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.
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
This article appears in Sep 1-30, 2010.