2 x 20cm/8” round, loose bottom cake tins, sieve and 3 x mixing bowls

Cake
75g FREEE Potato Flour
25g cocoa
2 tsp FREEE Baking Powder
3 eggs
100g sugar
butter, for tins
 

Filling and Topping
150ml double cream
75g white chocolate
1 tbsp sugar
75g plain chocolate
15g butter
300g raspberries

180°C, Fan 160°C, 350°F, Gas 4

Cake

1. Pre-heat the oven.
2. Rub some butter around the inside of two 20cm/8” round, loose bottom cake tins or insert a baking liner.
3. Put the flour, cocoa and baking powder into a bowl, stir to combine and set aside.
4. Separate the eggs into two bowls and beat the whites until stiff.
5. Beat in the sugar a spoon at a time into the egg white.
6. Now beat the yolks until pale.
7. Fold the yolk into the egg whites with a metal spoon.
8. Sieve half the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
9. Sieve the remaining flour into the bowl and fold it in again with the spoon.
10. Divide the mixture between the prepared tins and smooth the tops.
11. Bake for 35 minutes.
12. Allow the cakes to cool for 10 minutes, then turn them out to cool on a wire rack.

Filling and Topping

1. Whip half the cream until thick.
2. Melt the white chocolate for 40 seconds in a microwave then stir this into the cream.
3. Spread over one cold sponge and place the other on top.
4. Heat the remaining cream, sugar and butter in a pan until just boiling.
5. Remove from the heat, add the chocolate, stir until dissolved and leave to cool for 5 minutes.
6. Spread the chocolate mixture over the top of the cake.
7. Press the raspberries into the warm chocolate topping.