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Nanna Marg’s Jelly Sponge
Recipe by Josh Perry
Try this delicious Nanna Marg’s Jelly Sponge
- Steps
- Ingredients
Steps
- Preheat the oven to 180°C. Line two 22cm round cake tins on the bottom with baking paper and spray the sides with canola oil spray. Line a 23 x 33cm lamington tray with cling wrap.
- For Raspberry Jelly, bloom the gelatine in a bowl of cold water.
- Heat 300mls of water with raspberries and sugar in a saucepan and bring to the beginning of a simmer. When the raspberries have broken down in the water and sugar mix, taste to check the sweetness - it should still be a little tart.
- Strain the raspberries into a saucepan to remove seeds. Return to the heat and bring to a simmer. Remove from the heat, squeeze gelatine leaves and add to the saucepan.
- Whisk through until combined then pour into the lamington tray. Place into the fridge to set.
- For the Sponge, whisk the egg whites and sugar in a stand mixer until soft peaks are formed, add yolks and vanilla. Continue to mix until combined.
- Sift the cornflour, baking powder and salt together, then add to the egg mixture and mix on the slowest speed to prevent air loss in the egg whites, if necessary, fold the flour in by hand.
- Divide the mixture between the two tins. Tap tins on the bench to remove air bubbles and place in oven for 22-25 minutes, or until the sponge is firm to touch. When cooked, remove from oven and allow to cool 10 minutes before turning out onto a cake rack.
- For the Cream, combine cream, vanilla, and sugar. Whisk until light and fluffy.
- To assemble the cake, use the base of the cake tin as a guide to mark a circle in the jelly. Cut out the jelly round.
- Place a sponge cake on a plate and add a layer of whipped cream, follow with the jelly round, then another layer of cream. Top it off with the last sponge and dust with icing sugar to finish. Serve extra cream in a bowl on the side.
