Name: Sponge Cake
Yield: Serves 10
Ingredients: 60 g (2¼ oz) unsalted butter; 7 eggs, at room temperature; 175 g (6 oz/¾ cup) caster (superfine) sugar; 170 g (6 oz) plain (all-purpose) flour; icing (confectioners’) sugar, for dusting; 200 g (7 oz) raspberry jam; 200 ml (7 fl oz) pouring (whipping) cream (35% fat), whipped