Wheat-Free Sponge Cake - cooking recipe

Ingredients

3 None eggs
1/2 cup sugar
3/4 cup cornstarch
1/3 cup raspberry jam
1 cup heavy cream, whipped

Preparation

Preheat the oven to 350\u00b0F. Grease and line an 8-inch round cake pan with parchment paper.
Beat eggs in medium bowl with electric mixer until thick and creamy. Add sugar, 1 tbsp at a time, beating after each addition until sugar dissolves. Sift cornstarch 3 times. Sift again over egg mixture; fold in gently. Spread mixture into prepared pan.
Bake for 20 mins. Invert sponge cake onto parchment paper-lined wire rack to cool. Split cooled sponge cake in half. Sandwich with jam and cream.