Cream - Filled Sponge Cake
By: Anonymous
Published: Friday, December 18, 2009 - 2:45am

Ingredients




3 eggs
1 teaspoon grated lemon rind (optional)
1 tablespoon hot water
 cup superfine sugar
1 tablespoon cornstarch
2 tablespoons butter, melted
6 tablespoons raspberry jam
2/3 cup heavy cream, whipped
Powdered sugar to dust

Preparation

1 1. Grease an 8 inch round cake pan and line the base. Sprinkle the side with superfine sugar, then shake out the excess. 2 2. Place the eggs, lemon rind, hot water and sugar in a large bowl over a pan of simmering water. Using a hand held electric heater, beat for 5-10 minutes until very thick and pale and the beater leaves a trail through the mixture. Remove from the heat. 3 3. Sift the flour and cornstarch together, then fold into the mixture. Fold in the melted butter. 4 4. Transfer the mixture to the prepared pan. BAke in a 375 degree oven for 20-25 minutes, until risen and just firm to the touch. Cool on a rack. 5 5. Split the cake horizontally and sandwich together with the jam and whipped cream. Dust with powdered sugar. 6 Serves 8.