RASPBERRY LAYER CAKE A superb light fruitcake. Make the sponge in advance and store frozen, allow it to de frost overnight before filling. INGREDIENTS For the sponge 3 Eggs, separated 3 Tablespoons of hot water 90g (3oz) Silver Spoon Half Spoon Sugar 50g (2oz) Plain Flour 50g (2oz) Cornflour 1 Level teaspoon of Baking Powder Icing Sugar to dust FILLING 450g Total 0% Fat Greek Yogurt 1 Vanilla Pod 450g (1lb) Fresh Raspberries 120ml (4fl oz) Sweet White Wine RECIPE INFORMATION Serves 8 HOW TO PREPARE 1. Preheat oven to 180°C, 350°F, Gas Mark 4. 2. Grease a 25cm (10 inch) high sided cake tin with a little vegetable oil and then dust with caster sugar. 3. To make the sponge, whisk together the egg yolks and hot water until foamy using an electric whisk. 4. Slowly add two thirds of the Silver Spoon Half Spoon and continue whisking on a high speed until thick and creamy. 5. In a clean bowl whisk the egg whites until stiff, slowly adding the remaining Silver Spoon Half Spoon 1 dessert spoon at a time, allowing 10 seconds between each addition. 6. Carefully fold the egg whites into the yolk mixture. 7. Sift the flour, cornflour and baking powder over and carefully fold into the mixture. 8. Pour into the prepared tin and bake in the centre of a preheated oven for 20-25 minutes, until firm to the touch. Allow to cool. 9. When cool cut the cake horizontally into three sections. Split the vanilla pod lengthways using a sharp knife and scrape out the seeds. Add to the yogurt and mix well. 10. Place the base sponge on a serving plate, drizzle with a third of the wine, spread with half of the yogurt then add half the raspberries. 11. Top with the centre sponge repeating the process. 12. Top with the remaining sponge, drizzle with wine and dust with icing sugar
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