Mini Sponge Cakes

Preheat the oven to 180°C. Grease a 25x37x3cm deep baking pan and line with baking paper. Position oven rack in the centre of the oven. Sift flours together in a bowl. Repeat sifting 3 more times. This will help make the sponge light and fluffy.

Beat eggs in a large bowl on medium speed until frothy and combined. Increase speed to high and beat for 10 minutes, gradually adding sugar, until mixture is pale and has tripled in volume. To check mixture is ready, lift the beaters and as the mixture falls onto the surface, draw a figure 8. It should be visible and hold its shape before slowly disappearing.

Sift flour over egg mixture. Using a large metal spoon, gently fold through, retaining as much volume as possible. Fold in melted butter.

Transfer to pan. Bake for 20-25 minutes or until it starts to come away from sides of pan and springs back when touched lightly in the centre. Cool for 10 minutes. Turn out onto a wire rack lined with baking paper. Set aside to cool completely.

Using a plain 7.5cm cutter, cut out 12 rounds from the cake. Layer three rounds with cream and jam. Top with cream and raspberries. Repeat for remaining rounds. Dust with icing sugar just before serving. Tip 1: You can substitute any flavour jam for this recipe. Try these delicious Gold varieties: Cherry & Vanilla, Apricot & Amaretto, Summer Berries & Elderflower and Strawberry. There’s even Whisky Marmalade! They’re great for toast, serving with scones and as a tart filling. Tip 2: Looking to take your baking and desserts to the next level without the fuss? The indulgent Gold sauce range is a devilishly delicious cheating option that your guests will never guess at!