For the sponge cake with raspberries, separate the eggs and beat the egg whites until stiff. Beat the yolks with the sugar and vanilla sugar until foamy.
Gradually stir in flour and baking powder. Fold in the beaten egg whites.
Pour the dough into a baking pan lined with baking paper and bake at 170°C for 15-20 minutes. When the dough has cooled down a bit, you can cut out the sponge cakes (you can use round shape and star shape, for example).
Whip the whipped cream and pipe it onto the cupcakes using a piping bag (nozzle as desired). Finally, place the raspberries on top of the whipped cream.
Serve the sponge cakes with raspberries.
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