READER'S DIGEST ASSOCIATION, INC.Serves 8
Prep Time: 20 minutes
Cook Time: 20 minutes
• melted butter, for brushing
• 3/4 cup (110 g) self-rising flour
• 1/2 cup (50 g) cornstarch
• 4 eggs, at room temperature
• 3/4 cup (170 g) sugar
• 1 teaspoon McCormick's Pure Vanilla Extract
• raspberry jam, to serve
• whipped cream, to serve
• sifted confectioner's sugar, for dusting
1. Preheat the oven to 350°F. Brush two shallow 8-inch round cake tins with melted butter and line the bases with baking paper.
2. Sift the flour and cornstarch three times. Using electric beaters, beat the eggs, sugar and vanilla in a bowl for 8–10 minutes, or until thick and pale.
3. Transfer the mixture to a large bowl. Using a large metal spoon, gently fold in the flour mixture.
4. Pour the mixture into the cake tins and bake for 20 minutes, or until the cakes are golden and beginning to shrink from the side of the tins. Remove from the oven and leave in the tins for 5 minutes, then turn out onto a wire rack to cool.
5. When the cakes are cold, place one sponge on a serving plate. Spread generously with the jam and cream. Place the remaining sponge cake on top and dust with confectioner's sugar.
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