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A luscious sandwich cake filled with fresh raspberries and whipped cream.

Ingredients

• 4 oz soft margarine

• 4 oz caster sugar

• 5 oz self-rising flour

• 1 packet raspberry flavored Blanc-mange powder

• 2 eggs, beaten

• 1 tablespoon warm water

• ½ lb. fresh raspberries

• 5 oz whipped cream

Method

1. Set oven to 375 Fahrenheit or mark five.

2. Grease and line two 7-inch round sandwich tins.

3. Cream the margarine and sugar together in a bowl until fluffy then beat in the eggs, flour, and Blanc-marge powder, add the warm water, and mix well.

4. Put half the mixture into each of the tins and bake for 20 minutes until firm.

5. Turn out onto a wire rack to cool and, when cold, sandwich with whipped cream and raspberries sweetened to taste.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.