Preheat oven to 180oC. Grease two 20cm cake pans and line bases with non-stick baking paper.
Sift the combined flour and cornflour into a bowl. In a separate bowl, beat the eggs and sugar with an electric mixer for 10-12 minutes or until thick, pale and creamy. Sift half the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat with remaining flour mixture.
Divide amoung the prepared pans and smooth surfaces. Bake for 12-15 minutes or until golden and the cake springs back when lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto wire racks to cool completely.
Slice cooled cakes into 12 even slices. Place two slices of cake per serving plate. Drizzle with jam, dollop with cream and decorate with raspberries.
Dust with icing sugar before serving.