6 eggs, at room temperature
1 cup caster sugar
½ cup plain flour
½ cup self-raising flour
½ cup cornflour
25g unsalted butter, melted
½ cup raspberry jam
Icing sugar mixture, to decorate
RASPBERRY PAVLOVA CREAM
1½ cups frozen raspberries (175g), thawed
1 tablespoon icing sugar mixture
600ml tub thickened cream
250g tub mascarpone
100g box mini meringues, lightly crushed
Grease two x 20cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
Beat eggs and sugar in a large bowl of an electric mixer for about 10 minutes, or until very thick and pale.
Sift combined flours onto a sheet of baking paper. Sift again over egg mixture. Using a large whisk, gently fold to combine. Don’t stir. Gently fold in butter and 1 tablespoon boiling water. Divide between prepared pans.
Cook in a moderately slow oven (160C) for about 30 minutes, or until sponges spring back when lightly touched in the centre. Remove from oven. Stand in pans for 5 minutes. Turn out onto wire racks lined with baking paper to cool.
To make cream, coarsely mash raspberries with sugar on a plate. Beat cream in a large bowl of an electric mixer until firm peaks form. Fold in mascarpone, then meringues. Add berries. Gently fold through twice to create a marbled effect.
To assemble, cut sponges in half horizontally. Place one layer on a serving plate. Spread with 2 tablespoons jam. Spoon over one-third of the cream. Repeat layering with remaining sponged, jam and cream, finishing with a sponge layer.
Just before serving, dust with sifted icing sugar.
TIP! Sponge cakes can be made one day ahead. Store in separate airtight containers. Cut into layers and assemble with cream up to three hours ahead of serving. Keep, covered in the fridge.