Step 1: Prepare Pans and Preheat
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, line the bottoms with parchment paper rounds, then grease the parchment. Lightly dust with flour, tapping out excess. Set aside.

Step 2: Whip the Cream
Pour the cold heavy whipping cream into a large mixing bowl. Using an electric mixer on medium-high speed, beat the cream until it begins to thicken, about 2 minutes. Gradually add ¾ cup (150g) of the sugar while continuing to beat. Whip until stiff peaks form – the cream should stand up straight when you lift the beaters. This takes about 4-5 minutes total. Be careful not to overwhip or it will become grainy. Set aside.

Step 3: Mix Eggs and Sugar
In a separate medium bowl, whisk together the eggs, the remaining ¾ cup (150g) sugar, and vanilla extract until well combined and slightly frothy, about 1 minute.

Step 4: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. If you have a sifter, sift these together for the lightest texture.

Step 5: Fold Everything Together
Gently fold the egg mixture into the whipped cream using a rubber spatula. Use a gentle folding motion from the bottom up, being careful not to deflate the whipped cream too much. Add the flour mixture in three additions, folding gently after each addition just until no flour streaks remain. The batter should be light, fluffy, and thick. Don’t overmix – some small lumps are fine!

Step 6: Divide and Bake
Divide the batter evenly between the prepared pans (use a kitchen scale for precision – about 450g per pan). Gently smooth the tops with a spatula. Tap the pans lightly on the counter 2-3 times to release any air bubbles.

Bake for 25-30 minutes, or until the cakes are golden on top, spring back when lightly touched, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Don’t overbake or they’ll be dry!

Step 7: Cool
Remove from oven and let cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, then carefully invert onto the wire rack. Peel off the parchment paper. Flip cakes right-side up and let cool completely before frosting – this is crucial!

Step 8: Make Whipped Cream Frosting (Optional)
When ready to frost, beat the cold heavy cream in a clean bowl until it begins to thicken. Add powdered sugar and vanilla. Continue beating until stiff peaks form. Don’t overwhip!

Step 9: Assemble and Serve
Place one cake layer on a serving plate. Spread with whipped cream frosting (or your preferred frosting). Top with second layer. Frost the top and sides. Decorate with fresh berries, chocolate shavings, or a dusting of powdered sugar. Refrigerate for 30 minutes to set before slicing.