Hazelnut sponge cake with raspberries and fresh cream – Organic Tuscany Cookbook

Ingredients

• 7 medium eggs, separated
• 150 g (1 cup) hazelnuts, toasted and ground medium
• 220 g (just over 1 cup) cane sugar, ground to caster sugar consistency
• 60 g (half cup) all purpose flour
• 1 teaspoon baking powder
• Salt, butter and parchment paper
• 250 ml (1 cup) fresh cream
• 1 tablespoon powdered (icing) sugar
• 250 g (2 cups) raspberries
• 4 tablespoons strawberry or raspberry jam
• Small meringues (optional)
• Extra cream, raspberries and meringues to decorate lavishly (optional)