Gradually increase the speed to medium-high and continue beating until they start to form soft peaks. Fold the egg yolks into the whites, then fold in the flour mixture. Scrape the batter into the prepared pan and smooth to level. Bake approximately 35 minutes, or until the cake springs back to the touch. Remove from heat and stir in cream.
Drain raspberries, reserve liquid.
Place 2 tablespoons of the liquid in a small microwavable bowl. Sprinkle gelatin over the juice and stand 5 minutes to soften. Repeat if necessary to dissolve gelatin completely. Meanwhile, beat the cream with the sugar until stiff peaks begin to form. Fold back into cream.