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Ingredients

4 large eggs

1 large (20 grams) egg yolk

1/3 cup (35 grams) sifted cake flour

3 tablespoons (30 grams) cornstarch (corn flour)

1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided)

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar (optional) Raspberry Whipped Cream: 1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat) 1/2 teaspoon pure vanilla extract 1 - 2 tablespoons (15-30 grams) granulated white sugar 1/3 (80 ml) raspberry jam (or other flavored jam) or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce        I

Description

This Sponge Cake Is Light And Airy And Is Filled With A Delicious Raspberry Whipped Cream. It Is Rolled And Then Sliced So Each Piece Has A Lovely Pinwheel Design. With Demo Video

Joy Of Baking