Gluten free, can be dairy free
3/4 cup caster sugar
1/2 cup gluten free baking flour blend
1/2 cup cornflour
1/4 cup cocoa
3 teaspoons baking powder
1/2 cup Raspberry Jam, fresh raspberries or cherries
500mls cream whipped with 1 tablespoon icing sugar, 1 tsp vanilla essence
Preheat oven to 180C. Oil a baking tray then line with baking paper and lightly grease
Beat the egg whites until stiff then slowly add the sugar until completely mixed. Mix in yolks then lightly fold in flours, cocoa and baking powder until just mixed through.
Carefully spread evenly onto baking tray and bake for around 12 mins or until the middle springs back when lightly touched.
Turn out onto a wire rack to cool.
Once cold slice 1/2 cm off each end then slice into 3 pieces.
Spread the 1st sponge with jam, then half the whipped cream and top with the 2nd piece of sponge. Repeat the jam then cream then top with last piece of sponge. Using a sieve sprinkle the icing sugar over the cake or decorate with extra cream, chocolate and berries or cherries.
To make dairy free replace cream with Soyatoo