Sponge Cake with Jam Cream Filling

Ingredients

• 6 Eggs
• 160 g sugar
• 1 pinch salt
• 140 g flour
• 40 g cornstarch
• 0.5 packet vanilla pudding powder (for 250 ml liquid)
• 250 ml milk
• 2 tbsp sugar
• 160 g butter
• 50 g powdered sugar
• 150 g jam (choice of flavor)
• powdered sugar for dusting

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat.

2. 2.

   Separate the eggs. Beat the yolks with half the sugar until fluffy. Whisk the whites with a pinch of salt until stiff peaks form, then gradually add the remaining sugar. Continue beating until the mixture is glossy and holds peaks. Fold the meringue into the yolk mixture, sift together the flour and cornstarch over it, and fold gently. Transfer to a springform pan lined with parchment paper, spread evenly, and bake in the preheated oven for about 45 minutes; test with a skewer.

3. 3.

   Meanwhile, whisk the pudding powder with 3 tbsp milk until smooth. In a saucepan, bring the remaining milk and sugar to a boil, stir in the pudding mixture, and simmer until thickened. Pour into a bowl, dust with powdered sugar, and let cool.

4. 4.

   Cream the butter with powdered sugar, then add the cooled pudding by spoonfuls, mixing after each addition.

5. 5.

   Remove the baked sponge from the oven, allow it to cool, release from the pan, and let it cool completely on a wire rack. Slice horizontally into two layers. Spread jam over the lower layer. Pipe the buttercream onto the jam with a large round tip, spread lightly, then place the upper layer on top. Chill in the refrigerator for about 2 hours before serving dusted with powdered sugar.