Raspberry and Cream Sponge Cake

Preheat oven to 325ºF. Line an un-greased springform pan with parchment paper on the bottom. Set aside.

In a standing mixer with a whisk attachment, whip eggs and sugar on high speed for 5 minutes, until light and triple in volume.

In a large bowl, sift together the flour and salt.

Add the flour mixture to the egg mixture on low speed, and mix until just incorporated.

Spoon about a cup of the cake batter into a bowl, and stir in the melted butter and vanilla. Add the mixture back to the cake batter and stir by hand until blended.

Pour the batter into the prepared pan evenly and smooth the top. Bake for about 40 minutes, until the centre of the cakes spring back when gently pressed. Let cool completely in the pans.

Run a paring knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper, and slice the cake into 3 equal layers.

Whip the heavy cream until it holds a stiff peak.

To assemble the cake, place one cake layer on your serving plate and spread with the jam. Place raspberries along the edge of the cake, and scatter some in the centre. Gently spread the whipped cream on top. Top with another cake layer, followed with jam, raspberry and cream. Top with the final cake layer. Place remaining cream in the centre of the cake layer. Scatter with raspberries.

Chill the cake until ready to serve.