Amanda Laird: Raspberry chocolate cream sponge

Raspberry chocolate cream sponge. Photo / Babiche Martens

Makes 1 x 20cm cake

3 eggs
120g caster sugar
1/2 tsp vanilla extract
Pinch salt
80g plain flour
1 tsp baking powder
25g melted butter
150g bitter chocolate
1/2 cup cream plus an extra 3/4 cup for whipping
Raspberries
Icing sugar

1 Preheat oven to 180C. Grease and flour 2 x 20 cm sandwich tins. Beat the eggs with sugar and vanilla until pale and very thick.

2 Sift the salt, flour and baking powder together then fold into the egg mixture gently without beating. Fold through the melted butter and pour into the prepared sandwich tins. Bake approximately 15 minutes or until the tops bounce back when lightly pressed with a fingertip, turn out on to a rack and let cool.

3 Melt the chocolate and cream together in a small bowl over a saucepan of simmering water. Stir until smooth then spread over one sponge.

4 Whip the remaining cream and spoon over chocolate. Top with second sponge, arrange raspberries and dust with icing sugar.