Ingredients

• 3 eggs
• 1/3 c caster sugar
• 2 tbsp flour
• 2 tbsp SR flour
• Jelly- 85g pkt raspberry jelly
• - 125g frozen raspberries, thawed
• Mousse- 3 tsp gelatine
• -2 tbsp water
• -1/3 c caster sugar
• -1 tbsp thickened cream
• -2 eggs, separated.

Directions

1. Oven 180C

2. Grease and line a 20cm round cake pan.

3. Beat eggs for cake until thick and creamy; add sugar, 1 tablespoon ata time until it dissolves.

4. Sift flours togther and then fold through the egg mixture.

5. Spread in cake pan and bake for 20minutes.

6. Make jelly according to packet and stir in berries. Set in a 20cm round tim.

7. Sprinkle gelatine over the water and heat until clear- cool slightly. Bleand berries, cream, sugar and egg yolks until smoth. Stir in gelatine. Beat egg whites until soft peaks form and fold into the berry mixture.

8. When jelly is set, spread with the mousse, top with the sponge and refridgerate until firm.

9. To serve loosen the jeely by heating the pan and invert onto a plate.

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