Name: Raspberries and cream sponge cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 4 eggs; 3/4 cup (165g) caster sugar; 2/3 cup (100g) wheaten cornflour; 2 tablespoon custard powder; 1 teaspoon cream of tartar; 1/2 teaspoon bicarbonate of soda; 1 medium (320g) pomegranate; 300 millilitre thickened cream; 1 tablespoon icing sugar mixture; 1/2 teaspoon vanilla extract; 240 gram fresh raspberries

Ingredients

4 eggs

3/4 cup (165g) caster sugar

2/3 cup (100g) wheaten cornflour

2 tablespoon custard powder

1 teaspoon cream of tartar

1/2 teaspoon bicarbonate of soda

1 medium (320g) pomegranate

300 millilitre thickened cream

1 tablespoon icing sugar mixture

1/2 teaspoon vanilla extract

240 gram fresh raspberries

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease and flour a deep 23cm square cake pan.

2.Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy; about 8 minutes. Transfer to a large bowl.

3.Sift cornflour, custard powder, cream of tartar and bicarbonate of soda twice onto paper, then sift over egg mixture; gently fold the ingredients together.

4.Pour mixture into prepared pan, bake, uncovered, in a moderate oven for about 25 minutes or until sponge springs back when touched lightly in the centre. Turn sponge immediately onto a wire rack lined with baking paper; turn top side up to cool.

5.Remove seeds from pomegranate. Discard flesh.

6.Best cream, icing sugar and extract in a small bowl with an electric mixer until firm peaks form. Place the sponge on a serving plate. Top the sponge with the cream mixture, raspberries and pomegranate seeds.