Ingredients

• 85 g flour
• 85 g cornflour
• 1 teaspoon cream of tartar
• 3/4 teaspoon baking soda
• 4 eggs, separated
• 180 g caster sugar
• 3/4 cup raspberry jam
• 1 cup whipping cream, for filling
• 2 teaspoons icing sugar
• 1 teaspoon vanilla bean paste
• 3 tablespoons icing sugar

Instructions

1. Heat the oven to 200°C Line a baking tray with baking paper.

2. In a bowl double sift the flours, cream of tartar, baking soda. Set aside.

3. Divide the sugar into 4 parts. Separate the eggs and place the whites in a large bowl and beat to soft peaks.

4. With beaters rotating add a 1/4 of the sugar add beat until glossy. Repeat with remaining sugar. Whisk in the egg yolks one at a time.

5. Sift the dry ingredients one last time over the egg mix. Fold in gently until just incorporated.

6. Drop heaped teaspoonful onto the baking sheets, leaving room between so they can spread. Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool.

7. Whip cream with sugar then add vanilla. Spread half the cakes with jam and cream then top with a cake.

8. Set aside for 2 hours. When ready to serve sprinkle with icing sugar.