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 the batter into a greased 8-inch (20 cm) springform pan and bake 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 leave to cool completely, about 1 hour, before cutting.

Step 5

Cut the sponge horizontally into three even layers. Whip the cream with the 6 tbsp sugar to soft peaks.

Step 6

Spread a thin layer of jam on each sponge layer, then a generous layer of whipped cream, and stack them. Cover the outside with the rest of the cream, press the nougatine around the sides and top with the sliced fruit.