Name: Raspberry jam and cream sponge cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: Sponge cake queen finalist Ella's recipe; 1 cup cornflour; 1 teaspoon cream of tartar; 1/2 teaspoon bicarbonate of soda; 1 pinch salt; 4 eggs; 1/2 cup caster sugar; 1 teaspoon vanilla essence; whipped cream, for filling; raspberry jam, for filling; icing sugar, to dust

Ingredients

Sponge cake queen finalist Ella's recipe

1 cup cornflour

1 teaspoon cream of tartar

1/2 teaspoon bicarbonate of soda

1 pinch salt

4 eggs

1/2 cup caster sugar

1 teaspoon vanilla essence

whipped cream, for filling

raspberry jam, for filling

icing sugar, to dust

Method

Sponge cake queen finalist Ella’s recipe

1.Preheat oven to 180°C. Grease two deep 20cm sponge tins; dust with flour.

2.In a large bowl, sift cornflour, cream of tartar, bicarbonate of soda and salt three or more times.

3.In a separate bowl, whisk eggs, sugar and vanilla essence together for 10 minutes.

4.Carefully fold in wet mixture into dry ingredients.

5.Divide mixture evenly between the prepared tins. Bake 15 minutes.

6.Turn out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream.

Sieve the dry ingredients through at least three or more times. It’s best if to use eggs that are a couple of days old to make this sponge cake. Use eggs that are at room temperature.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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