1-Preheat your oven and prepare your pan: preheat your oven to 350°F and lining a 9-inch round or springform cake pan to ensure even baking. Don’t forget to chill a large mixing bowl in the freezer for the frosting later this little tip keeps everything smooth and creamy.

2-Begin with the sponge cake: Beat 3 large eggs on high speed for 1 minute, then gradually add 1/2 cup sugar and continue beating for 8 minutes until a thick ribbon forms. In another bowl, whisk 1/2 cup flour and 1/2 tsp baking powder, then sift it in thirds into the egg mixture, gently folding after each addition along with 1/2 tsp vanilla. Bake for 25 minutes, let it rest for 3 minutes, release the edges, and invert to cool.

3-Prepare the fruit glaze and frosting: mix 3 Tbsp seedless raspberry jam with 1 1/2 Tbsp hot water until smooth; heat if necessary for easy spreading. For the frosting, whip 1 cup chilled heavy whipping cream until stiff peaks form, then mix in 4 Tbsp instant pudding powder and 3 Tbsp powdered sugar one tablespoon at a time. Add 2 Tbsp milk slowly if it’s too thick, and beat until smooth.

4-Assemble the cake: spreading half the frosting on top, arranging 1 1/2 cups mixed berries with a 1-inch border, brushing the glaze over them, and piping the remaining frosting around the edge. Refrigerate or serve right away for the best taste.