Step 2

Sift the flour and cornstarch together over the egg mixture, then fold them in gently in three additions. Use a large spoon or spatula: cut down through the middle of the bowl, sweep along the bottom and lift the batter over itself, turning the bowl a quarter turn each time. Stop as soon as no dry flour is visible — the batter should stay thick and full of air.

Step 3

Pour batter into a greased 20cm / 8-inch spring-form pan. Bake at 180 degrees C / 350 degrees F (conventional oven) for 30 minutes, until the top springs back when lightly pressed.

Step 4

Cool in the pan for a few minutes, then transfer to a wire rack and allow to cool completely before cutting.

Step 5

Prepare the nougatine and jam according to their respective recipes if not already done.

Step 6

Once fully cooled, cut the sponge horizontally into three even layers. Whip the cream with the 6 tbsp sugar to soft peaks, then fill and decorate the cake.