Goodbye Self-control
RASPBERRY MERINGUE CAKE
Prep and Cook 1 hour | Serves 12 to 15
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
ITALIAN MERINGUE
1 cup (220 g) caster sugar
4 egg whites
Pinch of cream of tartar
1. Preheat oven to 180 C (160 C fan-forced). Grease and line a 20cm x 30cm (4cm deep) slice pan, and extend paper by 3cm over the sides.
2. 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.
3. Spoon the batter into the prepared pan and spread evenly over the base.
