Vanilla sponge cake with raspberry mousse and butter cream icing | New World

Ingredients

• Sponge ingredients:
• 3 eggs, separated, at room temperature
• Pinch of salt
• ½ cup caster sugar
• 1 tsp vanilla essence
• ½ cup Edmonds Fielder’s cornflour
• 1 tsp standard plain flour
• 1 tsp Edmonds baking powder
• Filling ingredients:
• 300g frozen raspberries
• 1 cup sugar
• 1 Tbsp gelatine (or 4 sheets leaf gelatine)
• 1 ½ cups cream
• Frosting ingredients:
• 170g white chocolate, chopped
• 2 ½ cups icing sugar (or more, depending on desired consistency)
• 1 cup butter, softened
• ¼ cup cream
• ¼ tsp vanilla essence