Raspberry mousse cake - Cake

Method

1. Preheat oven to moderate 180°C. Brush a 20 cm round springform tin with melted butter or oil. To make Cake: Sift flours and cornflour 3 times onto greaseproof paper.

2. Using electric beaters, beat eggs in small mixing bowl for 3 minutes or until thick and pale.

3. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy. Transfer mixture to large mixing bowl.

4. Using a metal spoon, fold in dry ingredients quickly and lightly.

5. Spread mixture evenly into prepared tin. Bake for 15 minutes or until sponge is lightly golden and shrinks from side of tin. Leave sponge in the tin for 3 minutes before turning onto wire rack to cool.

6. To make Raspberry Mousse: Process 1½ punnets raspberries to a smooth texture in blender or food processor bowl, pass through a fine sieve. Reserve half of the purée for serving.

7. Using electric beaters, beat extra egg and extra sugar in small bowl until creamy. Add cream cheese, beat until smooth. In a separate bowl beat cream until soft peaks form.

8. Combine gelatine with water in small bowl, stand bowl in hot water, stir until gelatine dissolves.

9. Using a metal spoon fold gelatine, half raspberry purée and reserved whole raspberries into cream cheese mixture, then fold in cream. Cover with plastic wrap, and refrigerate for 10 minutes or until mixture has thickened, stirring occasionally.

10. To assemble: Cut cake in half horizontally. Place first cake layer on a board. Spread cake evenly with mousse. Top with remaining cake layer, refrigerate until the mousse has set.

11. To serve: Sift icing sugar over top of cake, cut into wedges. Place onto serving plates and spoon reserved purée around cake.