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The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode 601.

• 6 tablespoons unsalted butter, plus more for pans
• 2/3 cup cake flour, sifted, plus more for pans
• 1 teaspoon pure vanilla extract
• 5 large eggs
• 1/2 cup plus 2 tablespoons superfine sugar
• 1/2 cup cornstarch
• 1 cup raspberries
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
• 8 large egg yolks
• 1/4 teaspoon coarse salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces
• 2 cups heavy cream
• 2 tablespoons confectioners' sugar
• Fresh raspberries, for topping (optional)

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