Raspberry and Vanilla Sponge Recipe. Don’t be afraid of making a sponge. With a good cake mixer and a light hand they are really very easy. Just follow the recipe exactly.
4 large eggs, room temperature
¾ cup caster sugar
¹ ⁄ 3 cup cornflour from maize
² ⁄ 3 cup gluten free flour mix
½ tsp baking powder, gluten free
1 tsp cream of tartar
½ tsp baking soda
½ cup raspberry jam
300 ml cream
2 tsp vanilla extract
1 tbsp icing sugar, gluten free
extra icing sugar for dusting
Preheat oven to 175°C.
Prepare two 20 cm round cake tins by lining the bases with baking paper. They need to be deep tins or the mixture will flow over the tops. Alternatively make one 20 cm cake and slice in half horizontally before filling.
Using an electric mixer beat the eggs and the caster sugar on high for 10 minutes until very thick and creamy.
Meanwhile sift the flour mix, baking powder, cream of tartar and baking soda three times. This helps aerate the flour mix so the sponge will be as light as possible.
Gently fold in to the egg mixture using a large metal spoon. Be careful not to over mix. As soon as there is no more visible flour, stop mixing. This ensures as many air bubbles as possible will be in the mix.
Divide mixture evenly in to the two cake tins and level the tops.
Bake for 20–25 minutes until the cakes spring back when pressed with a finger.
Carefully remove from the tins to a wire rack to cool completely.
Sandwich the two cakes together with the cream filling.
Place one cake topside down on a cake plate. Spread with the raspberry jam.
Whip the cream, vanilla and icing sugar until it holds its shape, being careful not to over whip. Spread over the jam. Place the second cake on top.
Dust with extra icing sugar.