2 x 20cm fresh, unfilled
1 cup boiling water
85g packet jelly crystals (raspberry or strawberry)
1 tbsp icing sugar
2 tbsp icing sugar, for dusting
Pour jelly crystals into boiling water in a heatproof jug, and stir until dissolved, cool. Wet a 20cm round cake pan, one of the ones used to bake the sponge in. Pour jelly into pan and place in refrigerator to set.
Beat cream and icing sugar until thick.
Run a flat-bladed knife around the edge of the jelly to release it from the pan (or semi-immerse in hot water).
Place the base of the sponge cake over jelly in cake pan. Place a serving plate over the cake pan and invert so the cake and jelly are on the plate.
Spoon cream onto jelly. Top with remaining sponge cake and dust with icing sugar.