Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
8
- 3/4 cup milk
- 1 1/2 cup caster sugar
- 125grams raspberries
- 1 1/4 cup self-raising flour
- 1/4 cup cocoa
- 1/2 cup strawberry jam (plus extra 1 tbs)
- 150grams butter (softened)
- 3 free range eggs (separated)
Nutrition per serving
2000kJ / 476Cal
2000 Kilojoules or 476 Calories
23% of daily energy intake*
Protein
6.0grams
Fat
18.9grams
Carbs
69.8grams
Sugars
52.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Line base and sides of a 23x33.5cm roasting pan with 2 long sheets of baking paper, extending paper 3cm over edges.
Step 2 of 6
Using an electric mixer, beat butter and 1/2 cup sugar together until pale and creamy. Beat in egg yolks and milk. Sift flour and cocoa together over mixture and use a large metal spoon to fold until combined. Transfer mixture to pan and spread evenly over base.
Step 3 of 6
In a bowl, combine mashed raspberries and jam. Carefully spread over cake batter.
Step 4 of 6
In a large clean bowl, beat egg whites with electric mixer until soft peaks form. Add remaining sugar, 1 tbs at a time, beating continuously. Swirl extra jam through meringue mixture. Spoon evenly over jam layer and swirl using the back of a spoon.
Step 5 of 6
Bake for 35-40 minutes or until meringue layer is dry to the touch. Set aside to cool completely in pan.
Step 6 of 6
Scatter over extra raspberries. Cut into slices to serve.
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