Raspberry Jam And Cream Sponge Cake - cooking recipe

Ingredients

1 cup cornstarch, plus extra to dust
1 tsp cream of tartar
1/2 tsp baking soda
4 None large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
None None whipped cream and raspberry jam, for filling
None None powdered sugar, to dust

Preparation

Preheat oven to 350\u00b0F. Grease 2 deep 8 inch cake pans and dust with cornstarch.
Sift cornstarch, cream of tartar, baking soda and a pinch salt into a large bowl. Repeat twice more.
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.
Turn sponge cakes out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream. Dust with powdered sugar.