Chocolate sponge

SERVES 10 PREP AND COOK TIME 40 MINUTES (+ STANDING TIME)

6 eggs

1 cup (220g) CSR Caster Sugar

½ cup (70g) White Wings Cornflour

½ cup (75g) White Wings Plain Flour

½ cup (75g) White Wings Self Raising Flour

⅓ cup (35g) cocoa powder

⅓ cup (110g) raspberry jam

300ml thickened cream, whipped CHOCOLATE GANACHE

250g dark chocolate, chopped finely

125g butter, chopped

1 Preheat oven to 180°C (160°C fan-forced). Grease two 20cm round cake pans; line bases with baking paper.

2 Using a large electric stand mixer, whisk the eggs for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions.

3 Meanwhile, triple-sift dry ingredients; gently fold into egg mixture.

4 Divide the mixture evenly between prepared pans; bake for about 25 minutes. Turn sponges out immediately, then turn right-side up onto a wire rack covered with baking paper to cool completely.

5 CHOCOLATE GANACHE Combine chocolate and butter in a small saucepan, stirring over very low heat until melted and smooth. Transfer to a bowl and cool for 15 minutes, or until thickened slightly.

6 Spread jam over one of the sponges.

Top with whipped cream then place second sponge on top. Spread with chocolate ganache, allowing it to drip just over the edge of the sponge. Undecorated sponges suitable to freeze.

Not suitable to microwave.