Rasperry Sponge Cake

Instructions

1. Separate the eggs.
2. Whisk the yolks with 4 tbs hot water until fluffy.
3. Add sugar and 1/4 tsp vanilla paste or 1 tsp vanilla essence and whisk until creamed.
4. Beat the egg whites separately and add to the yolk mixture.
5. Combine flour and baking powder and gently sift over the top.
6. Fold everything together carefully.
7. Pour into a lined springform cake tin.
8. Bake at 180°C, 350°F or gas 4 for 30 min. If it browns too quickly, cover with baking foil and test with a skewer after 20 min.
9. Slice the sponge through horizontally at least once (more if you want to make more layers).
10. Whip the cream with 3/4 tsp vanilla paste or 3 tsp vanilla essence. Prepare the gelatine and add to the cream.
11. Returning it to the springform tin, layer the sponge and filling.
12. Refrigerate for at least 4 hours.
13. Cover the cake with raspberries. Removing the side of the tin, glaze the cake by running warmed jam through a sieve over the top.
14. Decorate sides with almond flakes to finish.
15. Refrigerate again.