For the cake:
50g (2oz) unsalted butter, at room temperature 100g (4oz) caster sugar 1/2tsp vanilla extract 4 large egg yolks (reserve the whites)
75g (3oz) plain flour 2tsp baking powder 25g (1oz) cornflour 5tbsp whipping cream For the meringue:
4 large egg whites, reserved from the sponge 225g (8oz) caster sugar 50g (2oz) hazelnuts, roasted, skinned and finely chopped For the filling:
200ml (1/3pt) double cream, whipped
350g (12oz) raspberries icing sugar, to decorate
You will need 2 x 20cm (8in) springform cake tins, base lined with parchment paper and lightly greased
1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the butter, caster sugar and vanilla extract in the bowl of an electric mixer and beat well. The mixture will not go light and fluffy because there is a lot of sugar. When the mixture is soft, beat in the egg yolks one at a time until incorporated. Sift the flour, baking powder and cornflour together and fold into the cake mixture. Stir in the cream.
2 Divide the mixture evenly between the two cake tins. Set aside while you make the meringue. Place the egg whites in a large mixing bowl and beat with an electric hand whisk until stiff. Gradually add the sugar, a tablespoon at a time, and continue beating until the mixture is very thick and glossy. Finally stir in the hazelnuts. Divide the meringue between the two cake tins, being careful not to disturb the cake mixture underneath. Smooth the tops of the cake tins.
3 Place on the centre shelf of the oven and cook for 25 to 30 minutes. The top of the meringue will look slightly cracked but this just adds to the charm of the finished cake. Allow the cakes to cool in the tin for 15 minutes then remove and place on a wire rack to cool with the meringue uppermost. When the cakes are cold, remove the base lining paper and place one cake on a large serving plate, meringue side uppermost.
4 Spread with the whipped cream and most of the raspberries, reserving a few for the top. Place the other cake on top, meringue side uppermost. Dust the top with icing sugar and place the reserved raspberries on top.
Per serving: 500cals, 29g fat, 15g saturated fat, 56g carbohydrate
Get ahead: This cake will keep for two days in the fridge, loosely wrapped in clingfilm.
Smart idea: You could use roasted almonds instead of hazelnuts, and replace the raspberries with strawberries for an equally delicious cake.