Raspberry Shortcake

INGREDIENTS:

- Raspberries (defrosted from frozen worked fine)

- 1 cup flour

- 1 tsp baking powder

- 1/3 cup water

- 3 eggs

- 2 tsp vanilla essence

- 1 cup sugar

-1 packet raspberry jelly

METHOD:

1. Preheat oven to 180 degrees celsius

2. Grease tin

3. Lightly beat 3 eggs

4. Add sugar, water and vanilla essence and beat

5. Sift flour and baking powder and beat again

6. Once combined and bubbly in appearance pour straight into tin

7. Bake in oven for 25-30 mins

8. Prepare jelly and leave to cool

9. Cool base

10. Arrange defrosted berries on cooled base

11. Pour cooled jelly mix over cooled base and berries

12. Set in fridge

13. Slice evenly and enjoy!