Preheat oven
to moderate 180C. Brush a 20cm round spring form tin with melted butter
or oil. Line base and sides with baking paper; grease paper.
To make Cake
: Sift flours and cornflour 3 times onto greaseproof paper. Using
electric beaters, beat eggs in small mixing bowl for 3 minutes or until
thick and pale. Add sugar gradually, beating constantly until dissolved
and mixture is pale yellow and glossy. Transfer mixture to large mixing
bowl. Using a metal spoon, fold in dry ingredients quickly and lightly.
Spread mixture evenly into prepared tin. Bake for 25 minutes or until
sponge is lightly golden and shrinks from side of tin. Leave sponge in
the tin for 3 minutes before turning out onto wire rack to cool.
To make
Raspberry Mousse : Process 1 1/2 punnets raspberries to a smooth texture
in blender or food processor bowl, pass through a fine sieve. Reserve
half of the puree for serving. Using electric beaters, beat extra egg
and sugar in small bowl until creamy. Add cream cheese, beat until
smooth. In a separate bowl, beat cream until soft peaks form.
Combine
gelatine with water in small bowl, stand bowl in hot water, stir until gelatine dissolves. Using a metal spoon fold gelatine, half raspberry
puree and reserved whole raspberries into cream cheese mixture, then
fold in cream. Cover with plastic wrap and refrigerator for 10 minutes
or until mixture has thickened, stirring occasionally.
To assemble:
Cut cake in half horizontally. Place first cake layer back in clean,
lined tin. Spread cake evenly with mousse. Top with remaining cake
layer, refrigerate until the mousse has set. To serve: Sift icing sugar
over top of cake, cut into wedges. Place onto serving plates and spoon
reserved puree around cake.
Note - Cake
can be made a day ahead. Store, covered in plastic wrap, in
refrigerator. Unsuitable for freeze.
