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!