Think juicy, tangy raspberries paired with moist sponge cake and topped with fluffy, chewy meringue. You get a refreshing hot-weather treat.
- 125 g unsalted butter, softened
- 1 cup (200 g) caster sugar
- 3 eggs, beaten lightly
- ¼ tsp salt
- 2 cups (300 g) self-raising flour
- 1 cup (250 ml) natural yoghurt
- 2 cups (300 g) frozen raspberries, lightly thawed fresh raspberries, to serve
- 1 cup (220 g) caster sugar
- 4 egg whites
- Pinch of cream of tartar
Preheat oven to 180 C (160 C fan-forced). Grease and line a 20 cm x 30 cm (4 cm deep) slice pan, and extend paper by 3 cm over the sides.
Beat butter and sugar in a medium bowl with electric mixer until pale and fluffy. Gradually add eggs, beating between additions, then the salt. On low speed, fold in the flour and yoghurt in two batches, mixing well after each addition.
Spoon the batter into the prepared pan and spread evenly over the base. Top with raspberries, and using a fork, press the raspberries into the mixture.
Bake for 35 mins, or until a skewer comes out clean. Allow the cake to cool for 15 mins before transferring to a serving board.
ITALIAN MERINGUE: Combine sugar and ½ cup (125 ml) water in a small saucepan, stir over low heat until sugar dissolves.
Bring to boil, then boil until syrup reaches soft boil stage (110 C) using a sugar thermometer.
Beat egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form.
Very slowly, while beating, add the hot syrup and continue to beat until the mixture has cooled, and is thick and glossy.
Transfer the Italian meringue to a piping bag fitted with a medium plain tube, and pipe kisses onto cooled cake. Burnish with a blow torch. Serve with fresh berries.
• If you don’t have a sugar thermometer, soft ball stage is when a small amount of hot syrup dropped into a glass of cold water forms a soft ball.
• If you don’t have a blow torch, brown the meringue under the oven grill.
Photo: John Paul Urizar/bauersyndication.com.au