Instructions

• Prepare tins:
• 01 Lightly grease and fully line 2 x 20cm cake tins - loose bottomed or spring mould tins.
• Make cake batter:
• 02 In a large bowl add butter, sugar, egg yolk, sieved flour and baking powder, vanilla paste and milk. Mix well to form a smooth batter. Kenwood mixer is a great help here.
• Assemble to bake
• 03 Divide the mixture between the two prepared cake tins and using a spatula smooth the tops. Please do not be concerned the cake batter does not look like much. This is correct. Leave one side whilst you make the meringue topping.
• Make meringue for tops:
• 04 Put egg whites into a bowl with the cream of tartar. Whisk until frothy. Now add the sugar 1 tablespoon at a time whisking well in between, until all the sugar has been incorporated.
• Assemble to raw cakes with meringue tops for baking:
• 05 Dividing the whisked egg whites between the two tins, and cover each sponge layer evenly with whisked meringue; flatten the top of one (cake no1) and make peaks on the other (cake no2).
• Bake cakes:
• 06 Place in a preheated oven for 20-25 minutes or until golden on top. If the meringue is colouring rather quickly reduce oven temperature. When baked remove from oven and allow the cakes to cool in the tin. Leave in the tins until time to assemble the cake.
• Make cream and raspberry filling:
• 07 Whip cream in a bowl until thick and fold in icing sugar and the raspberries.
• Assemble to serve:
• 08 Carefully remove the cooked cakes from the tins. I recommend to do one at a time, placing no1 with the flat meringue top first and use this cake as the base. Spoon generous amounts of whipped cream and raspberries all over the base and then place, cake-side down, cake no2 with the meringue peaks facing upward. Dust generously with icing sugar and enjoy.