Raspberry Jam And Cream Sponge Cake

1. 1

   Preheat oven to 350u00b0F. Grease 2 deep 8 inch cake pans and dust with cornstarch.

2. 2

   Sift cornstarch, cream of tartar, baking soda and a pinch salt into a large bowl. Repeat twice more.

3. 3

   In a separate bowl, whisk eggs, sugar and vanilla together for 10 mins. Carefully fold into dry ingredients until combined. Distribute between prepared pans and bake for 15 mins.

4. 4

   Turn sponge cakes out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream. Dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.