Sponge Cake with Raspberry Jam
Preheat the oven to 170°C (approximately 325°F) on the convection setting. Line the bottom of the springform pan with parchment paper.
Cream the butter and sugar with a hand mixer until fluffy. Gradually add the eggs and mix well. Combine the flour, baking powder and salt and add mix into the butter mixture to form a smooth, soft dough. Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes.
When the cake bounces back elastically if you gently press on it is fully baked.
Remove from the oven and cool for 5 minutes. Release from the pan and transfer to a wire rack to cool completely.
Cut the cooled cake once horizontally into two halves. Remove the top half.
Beat the heavy cream until fluffy, spread on the bottom layer of the cake and smooth. Stir the jam until smooth and spread over the cream. Place the top layer back on the cake, dust with powdered sugar and serve in slices.