- 8 T flour
- 2 t baking powder
- 2 t cornflour
- 8 T sugar
- 4 free-range eggs
- 4 T milk
- 6 T butter
- 2 t vanilla extract
- 2 litres Woolworths red berry medley frozen yoghurt
- 200 g raspberries
- 6 free-range egg whites
- 220 g caster sugar
Preheat the oven to 180°C and grease a 20 cm cake tin. Sift the flour, baking powder and cornflour twice.
Beat the sugar and eggs well until pale yellow. Slowly heat the milk and butter in a saucepan or melt in the microwave. Add the vanilla extract.
Carefully fold a third of the flour mixture into the eggs. Repeat until all the flour has been incorporated.
Stir in the warm milk mixture. Pour the batter into the cake tin and bake for 25 minutes, or until a thin skewer comes out clean.
Cool and carefully remove from the tin, using a knife to loosen the edges.
Line a 22 cm bowl with clingwrap. Layer with frozen yoghurt and raspberries and freeze until solid.
Beat the egg whites until soft peaks form, slowly adding the caster sugar in two batches.