Victoria Sponge Cake

METHOD:

Preheat oven to 180°C bake.

Beat 4 egg whites with 1 tablespoon of boiling water until stiff.  Add White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.

Put flour in a cup, fill up the rest with cornflour. Sift into the sugar and egg mixture with baking powder. Fold in.

Divide mixture between two 20cm sponge tins and bake for 20-25 minutes.

Drop sponges on bench when taken out of oven. When cool sandwich together with cream and jam and fresh raspberries. Then cover with more cream, decorate with a generous amount of raspberrries and sprinkle with Icing Sugar.

Recipe from Chelsea Sugar website https://www.chelsea.co.nz/browse-recipes/never-fail-sponge/