Ingredients:

6 Eggs (65g each)

220g ( 1 cup) Caster sugar

220g (1 1/2 cup) Cornflour, sifted twice

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1.Preheat oven to 180C

2.Grease with butter or cooking spray, 20cm/8 inch round cake baking tray

3.Line base with baking paper

4.Beat eggs with 2 tsp vanilla extract at medium-high speed for about 10 minutes or until thick and creamy

5.Gradually add sugar, beating until dissolved between additions at medium speed

6.Sieve in the cornflour little by little for the third time and fold well in with a rubber spatula

7.Pour mixture into the baking tray and spread evenly

8.Bake for about 20 minutes or skewer inserted into the cake comes out clean

9.Turn sponge onto a wire rack to cool

10.Cut in three even portions

11.Blend 1 jar of blackcurrant jam with jelly powder dissolved in water (8 tsp clear jelly powder with 1/2 l water and lay in between sponge.

12.Lay jelly between layers when is starting to thicken, otherwise, the sponge will absorb it

13.Finish with melted chocolate

14.Leave to settle in the fridge for couple of hours

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