Berry Cream Sandwich Gateau

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease the tin with butter and sprinkle with breadcrumbs.

Mix together the flour, cornflour and the baking powder. Melt the butter in a small pot.

Crack the eggs into a mixing bowl, add the sugar and beat with an electric whisk until foamy. Stir in the orange juice and zest and alternately add the melted butter and the dry ingredients a little at a time until a smooth mixture is formed.

Transfer the mixture to the baking tin and bake for around 50 minutes until golden brown (test with a wooden stick). Remove from the oven and leave to cool. Remove from the tin and cut in half horizontally.

To make the meringue, beat the egg whites and lemon juice until stiff. Gradually add the icing sugar and beat again until stiff.

Crush the raspberries with a fork and set aside 1-2 tbsp to use as garnish.

Stir the raspberries into half the meringue mixture and spread onto the cake base. Place the other half of the cake on top and spread with the remaining meringue.