Method

• 1.
  Preheat oven to 160°C. Butter, flour and line the base of a 26cm springform pan.
• 2.
  Using a stand mixer, beat the sugar, egg yolks and vanilla for 6 minutes or until the mixture is pale and has tripled in size.

• 3.
  Sift the flours and salt and fold in gently. Transfer mixture to a large mixing bowl.
• 4.
  Wash, cool and thoroughly dry the stand mixer bowl and whisk. Whisk eggwhites until stiff but not dry. Vigorously whisk one-third of the eggwhite into the stiff batter to loosen it, then lightly fold in the rest.
• 5.
  Pour the batter into the cake pan. Arrange the rose-geranium leaves lightly on top, if using. Bake for 50 minutes or until the cake is light golden and a skewer inserted into the centre comes out clean.
• 6.
  Turn off oven and leave the cake to rest in the oven with the door propped open for 10 minutes. Remove and leave to cool in the pan, then turn out onto a wire rack to cool completely.
• 7.
  Using a serrated knife, split cake in half horizontally, spread with raspberry or strawberry jam, then top with cream. Settle the second half of cake on top and refrigerate for 1 hour before serving.
• 8.
  Dust generously with icing sugar to serve.