Sponge with Raspberry Pavlova Cream

Serves 12-14, Prep and Cook: 1 hour, 15 mins

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 tblsp icing sugar mixture 600ml tub thickened cream 250g tub mascarpone 100g box mini meringues, lightly crushed

1 Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.

2 Beat eggs and sugar in a large bowl of an electric mixer for about 10 minutes, or until very thick and pale.

3 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 tblsp boiling water. Divide mixture between prepared pans.

4 Cook in a moderately slow oven (160C) for 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.

5 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 raspberries. Gently fold through twice to create a marbled effect.

6 To assemble, cut sponges in half horizontally. Place one layer on a serving plate. Spread with 2 tblsps jam. Spoon over one-third of the cream. Repeat layering with remaining sponges, jam and cream, finishing with a sponge layer.

7 Just before serving, dust with sifted icing sugar.