Layered creamy lemon and raspberry cake

This tasty dessert is a guaranteed crowd-pleaser, combining a creamy custard filling with a melt-in-your-mouth sponge top and a dense base. With a few simple steps, you can rustle up a tasty and fresh cake for any occasion.

It’s a great dish to turn to when looking to impress guests with your skills in the kitchen or for serving up to fussy eaters! Serve it up with a side of whipped cream to complement the sweet flavours and you’re good to go!

Ingredients

• 4 eggs, separated, at room temperature
• 210g (1 1/3 cups) icing sugar mixture, plus extra, to dust
• 2 teaspoons finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 100g (2/3 cup) plain flour
• 120g butter, melted, cooled
• 600ml milk, slightly warmed
• 1 tablespoon caster sugar
• 125g fresh raspberries

Method

1. Preheat oven to 180C. Grease and line square 21cm (base measurement) cake pan with baking paper, leaving overhang on all sides. With electric beaters, beat egg yolks and icing sugar together in large bowl until very pale and thick. Beat in lemon rind and juice until combined. Beat in flour until combined. Pour in butter. Beat until well combined. On low speed, gradually add milk. Beat until well combined.
2. Use electric beaters with whisk attachment to whisk egg whites in bowl until firm peaks form. Beat in caster sugar until well combined and mixture holds firm peaks when the beaters are lifted.
3. With large spoon, fold one third of egg white into flour mixture. Repeat in batches until just combined (there may be a few lumps). Pour into prepared pan. Smooth over top with back of spoon. Top with raspberries. Bake for 1 hour or until cake is set but slightly wobbly. Set aside in pan to cool completely. Use sharp knife to cut into slices. Dust with icing sugar. Serve.