Raspberry & custard layer cake

Three light cakes enclose a crushed raspberry layer and another of custard, all covered with vanilla-flavoured cream. It is an ideal teatime cake for when raspberries are at their sweetest. Bake the cake layers the day before for the best flavour, then assemble the cake and eat fresh.

SERVES 10–12

115g/4oz unsalted butter
200g/7oz caster sugar
4 eggs, separated
45ml/3 tbsp milk
175g/6oz plain flour
25ml/1½ tbsp cornflour
7.5ml/1½ tsp baking powder
5ml/1 tsp vanilla sugar
fresh raspberries, to decorate
For the custard filling:
2 eggs
90g/3½ oz caster sugar
15ml/1 tbsp cornflour
350ml/12fl oz milk
For the topping:
475ml/16fl oz double cream or whipping cream
25g/1oz icing sugar
5ml/1 tsp vanilla sugar
For the raspberry filling:
375g/13oz raspberries sugar, to taste

1 Preheat the oven to 230°C/450°F/Gas 8. Lightly grease and flour three 23cm/9in shallow cake tins.

2 Cream the butter with the sugar in a large bowl until light and fluffy. Beat in the egg yolks, one at a time. Stir in the milk until blended.

3 In a separate bowl, sift together the flour, cornflour, baking powder and vanilla sugar. Beat the flour mixture into the egg mixture.

4 Put the egg whites into a clean, grease-free bowl and whisk until they form stiff peaks. Gently fold the egg whites into the cake mixture.

5 Divide the batter evenly among the tins and smooth to the edges. Bake for 12 minutes. Leave the cakes to cool for 10 minutes, then turn out to cool on a wire rack.

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