CREAM - FILLED SPONGE CAKE

3 eggs
1 tsp. grated lemon rind (optional)
1 tbsp. hot water
1/3 c. superfine sugar
1 tbsp. cornstarch
2 tbsp. butter, melted

FOR THE FILLING:

6 tbsp. raspberry jam
2/3 c. heavy cream, whipped
Powdered sugar to dust

1. Grease an 8 inch round cake pan and line the base. Sprinkle the side with superfine sugar, then shake out the excess.

2. Place the eggs, lemon rind, hot water and sugar in a large bowl over a pan of simmering water. Using a hand held electric heater, beat for 5-10 minutes until very thick and pale and the beater leaves a trail through the mixture. Remove from the heat.

3. Sift the flour and cornstarch together, then fold into the mixture. Fold in the melted butter.

4. Transfer the mixture to the prepared pan. BAke in a 375 degree oven for 20-25 minutes, until risen and just firm to the touch. Cool on a rack.

5. Split the cake horizontally and sandwich together with the jam and whipped cream. Dust with powdered sugar.

Serves 8.