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The contrasting textures of the fluffy sponge cake and custard with a zing of raspberries make such a heavenly treat. Here’s a bonus, you can whip up this creation the night before and serve the next day.
500ml of milk
2 vanilla beans, scrapped
150g caster sugar
Zest of 1 lemon
125g butter, melted and cooled to room temperature plus extra for greasing
125g plain flour
Pinch of salt
1 punnet, 125g of Driscoll's raspberries
Icing sugar, to garnish
Note: a round baking pan is more ideal for this recipe because the batter is runny and may leak in a spring form. If using spring form, cover the exterior base well with foil.
Recipe by: Justine Schofield, Everyday Gourmet