1/2 cup granulated sugar
1 1/4 cups cornstarch
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
2 Tbsp raspberry jam
1 1/4 cups whipping cream, whipped
2 tsp icing sugar
Preheat oven to 350 degrees F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper.
Sift cornstarch, baking powder and salt together 3 times.
Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
Beat whites with a pinch of salt until stiff peaks form.
Gradually add sugar and yolks one at a time, beating until sugar dissolves. Add vanilla. Add cornstarch mixture to egg mixture. Gently fold in the dry ingredients until just barely mixed through.
Divide mixture between prepared pans. Bake for 20 to 22 minutes or until cake spring back when touched. Line a wire rack with baking paper. Turn cake out onto wire racks to cool.
Once the sponge cakes are completely cooled, spread 1 cake with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.
Notes Tip: Sifting cornstarch and baking powder 3 times makes a lighter sponge.