4 eggs, at room temperature
3/4 cup granulated sugar
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup milk
1 teaspoon butter
8 tablespoons seedless raspberry jam
1 cup heavy cream
2 tablespoons granulated sugar
1. Preheat oven to 400 degrees F/200 degrees C. Brush two (7-inch or 8-inch) round cake pans with melted butter. Sprinkle 1 teaspoon flour over each pan. Shake pans well to coat and tap out excess. Line bottoms of cake pans with parchment paper.
2. Using an electric mixer, beat eggs on high speed until thick. Add sugar, 1 tablespoon at a time, beating constantly until pale and thick. Meanwhile, discard 2 tablespoons of the flour. Sift remaining flour, cocoa powder, cream of tartar and baking soda together 3 times (this will result in a very light batter). Sift flour mixture again over egg mixture. Using a large metal spoon, gently fold together until almost combined.
3. Heat milk and butter in a small saucepan over medium-high heat until milk is warm and butter has melted. Pour mixture down the side of bowl and fold into sponge mixture until combined. Spread batter evenly between pans. Bake for 20 to 25 minutes or until a skewer inserted into the center comes out clean. Let cakes cool in pans for 5 minutes. Turn onto a wire rack to cool completely.
4. Chill the mixing bowl and beaters that you will use to whip the cream with in the freezer for 15 minutes or in the refrigerator for 30 minutes. Whip the chilled cream, adding the 2 tbsp. sugar, until soft peaks form.
4. Place 1 sponge on a plate. Spread with jam and whipped cream. Top with remaining sponge. Dust with confectioners' sugar. Serve at room temperature.
Makes 6 servings.
Date: June 15, 2007