+Raspberry Sponge CakeThis sponge cake is a great dessert idea! Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:0 - 15 minsCooking Time:15 - 30 minsServes:6 +Ingredients4 large eggs, separated (room temp) ¾ cup Pams White Sugar ¾ cup cornflour 2 Tbsp Pams Custard Powder 3 tsp Pams Baking Powder ½ cup Pams Raspberry Jam Icing Ingredients 1½ cups Pams Icing Sugar 25g Pams Butter Melted Cold water Raspberry essence 1 drop red food colouringInstructionsPreheat oven to 180°C. Grease & line two cake tins (23cm). Beat egg whites, slowly add sugar, beat until stiff & sugar dissolved. Add yolks, mix well. Sift together dry ingredients & gently fold into the mixture. Pour half the mix into each tin & bake for 15–20 minutes. Cool cakes on a wire rack. Blend icing sugar, butter, essence & colouring, adding water until mix is spreadable. Spread one sponge with jam, place second on top & ice.