Raspberry Cake With Whipped Cream Filling by Shilpa Uskokovic

Name: Raspberry Cake With Whipped Cream Filling by Shilpa Uskokovic
Cuisine: American
Ingredients: 4 large eggs, room temperature, separated; 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt or fine sea salt; 1/2 teaspoon cream of tartar; 1 cup (200 grams) granulated sugar, divided; 1/3 cup vegetable oil; 1/3 cup room temperature water; 1 teaspoon vanilla extract; 1 cup (125 grams) cake flour; 1/2 teaspoon baking powder; 1 cup (200 grams) granulated sugar; 1 1/2 cup (37 grams) freeze-dried raspberries; plus more crushed for serving (optional); 3 cup heavy cream; 1/4 cup (80 grams) raspberry jam; 2 cup (170 grams) fresh raspberries