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1
Preheat oven to 180C.
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2
Brush a 20cm round spring form tin with melted butter.
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3
Sift flours and cornflour 3 times onto greaseproof paper.
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4
Beat eggs until thick and pale.
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5
Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
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6
Transfer mixture to a large mixing bowl.
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7
Using a metal spoon , fold in dry ingredients quickly and lightly.
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8
Spread mixture into prepared tin.
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9
Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin.
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10
Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
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11
To Make Mousse: Process 315g of the raspberries to a smooth texture in blender or processor, pass through a fine sieve.
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12
Reserve half of the puree for serving.
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13
Beat egg and sugar together until creamy.
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14
Add cream cheese, beat until smooth.
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15
In a separate bowl beat cream until soft peaks form.
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16
Combine gelatin with water in a small bowl, stand bowl in hot water, stir until gelatin dissolves.
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17
Using a metal spoon, fold gelatin, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream.
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18
Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally.
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19
To Assemble: Cut cake in half horizontally.
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20
Place first cake layer on a board.
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21
Spread cake evenly with mousse.
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22
Top with remaining cake layer, refrigerate until mousse is set.
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23
For serving, sift icing sugar over top of the cake.
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24
Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.
