Di’s Raspberry Sour Cream Cake

Ingredients

100g melted butter
2 egg whites
1/2c sugar
1 tsp vanilla
1c sifted flour
1 heaped tsp baking powder
1c fresh or frozen The Berry Farm raspberries (boysenberries also work well)
250g sour cream
2 egg yolks
1 tsp vanilla
1/2c sugar
1 heaped tbsp custard powder

Method

Beat the butter, egg whites, first measure of sugar and vanilla together.

Add the flour and baking powder.

Pour into a cake tin lined with baking paper and top with the raspberries.

Beat together the sour cream, egg yolks, vanilla, second measure of sugar and custard powder and then pour the mixture over the raspberries.

Bake at 180 degrees for 45 minutes.

Cool, then dust with icing sugar.