Serves 6-8
⅔ cup cornflour, plus extra for dusting pans
1 tbsp plain flour
1 tsp baking powder
4 eggs, separated
½ cup caster sugar
20g butter, melted
85g pink creaming soda-flavoured jelly crystals
240g fresh raspberries
300ml pure cream
1 Preheat oven to 200°C. Grease 2 x 20cm round sponge cake pans with butter. Add 1 tbsp cornflour to each pan and shake, coating pan. Shake excess cornflour from pans. Line base of pans with baking paper.
2 Sift cornflour, flour and baking powder 3 times. Place eggwhites and a pinch of salt into the bowl of an electric beater. Beat until soft peaks form. With beater running, slowly add sugar, 1 tbsp at a time, beating well after each addition. Beat until thick and glossy. Add egg yolks and beat until combined.
3 Add flour mixture to egg mixture and, using a large metal spoon, gently fold until combined. Add butter and combine. Spoon mixture into prepared sponge pans. Bake for 10-15 minutes or until golden brown and cake begins to pull away from edges of pan. Stand for 5 minutes, then turn onto wire racks to cool. Wash and dry pans.
4 Pour jelly crystals into a bowl. Add 1 cup of boiling water. Stir until crystals are dissolved. Add ¾ cup cold water. Pour jelly into a sponge pan. Cool. Cover and refrigerate for 20 minutes or until jelly has the consistency of eggwhite. Push half the fresh raspberries into jelly. Cover and refrigerate for 1 hour or until set.
5 Fill a large bowl with boiling water. Quickly dip pan with jelly into boiling water. Place a sponge over jelly. Place a serving plate over sponge pan. Turn out so that jelly is on top of a sponge. Place remaining sponge over jelly.
6 Place cream into a bowl. Beat until soft peaks form. Spoon cream on top of sponge and spread. Place remaining fresh raspberries onto cream. Serve.