50g of Self raising flour/Gluten free flour.
1/2 tsp of baking powder.
4 large eggs seperated.
1 tsp of good vanilla bean extract.
20g of natural granualated sweetener stevia/honey/agave syrup.
2 tsp of natural Almond extract.
1 punnet of fresh Raspberrys.
1 tsp of Raspberry Jam.
Seperate the eggs into two bowls, whisk the egg whites until they form stiff peaks but be sure not to over whip you are not making meringue.
Add the Almond extract to the egg yokes, add the vanilla, natural sweetener and using a Sieve to remove any lumps when adding in the flour and baking powder. It will also help to create air and lift through the flour. Mix well with a hand or electric whisk.
Add a spoon of the egg white to the yoke batter and mix well. Add the remainder of the egg white and gently fold the egg white using the figure of eight method.
Add to two greased and lined 9 inch baking tins and bake at 180°C, gas mark 4, 350°F for 20-25 minutes.
Leave to cool on a wire rack. To fill the cake I use sweetened natural 0% greek yogurt with vanilla bean extract. Add a layered of fresh raspberrys on top and spread the 1 tsp of Raspberry Jam to the top layer before you sandwich together.
Tip – Do not open the oven when cooking and where you can try to use a non fan oven it stops the cakes from flopping after removing from the oven 😉