Vanilla sponge cake with raspberry mousse and butter cream icing

Edmonds Fielder’s Classic Sponge (Recipe Courtesy of Edmonds Cookery Book)

1. Set oven to 190°C.
2. Beat egg whites and salt until stiff. Add sugar gradually and beat until stiff and sugar has dissolved.
3. Add egg yolks and vanilla essence. Beat until well blended and ribbon trail forms when beaters are lifted.
4. Sift cornflour, flour and baking powder together 3 times. Fold gently into egg mixture with a metal spoon.
5. Pour into two greased and lined 20cm sandwich tins. Bake for 15 - 20 minutes or until cake springs back when lightly touched.
6. Leave in tin for 10 minutes before turning out onto a cooling rack.

Raspberry Mousse Filling

1. Heat the raspberries and sugar in a small saucepan. Stir until all of the raspberries break down and are heated through.
2. Pour the raspberry mixture through a strainer and into a new saucepan.
3. Add the gelatine to the strained raspberry mixture and stir over heat until the gelatine is just dissolved. Remove from the heat and set aside.
4. Whip the cream until it forms soft peaks. Fold the cooled raspberry mixture into the whipped cream.

Whipped White Chocolate Buttercream Frosting (Makes about 2½ cups of frosting)

1. Set microwave to 60% power and heat chocolate in a bowl for 30 second increments, stirring after each increment until melted and smooth. Set aside to cool.
2. Sift salt and icing sugar over the butter in a large bowl. Cream butter and sugar mixture together until light and fluffy.
3. Measure cream into a cup and stir in the vanilla essence.
4. With the mixer running on low speed, gradually pour the cream mixture into the creamed butter and sugar until combined.
5. Fold in the melted (but cooled) white chocolate until combined.
6. Increase the mixer speed to medium-high and beat frosting for a further 3 minutes.