Step 1

Preheat oven to 180°C (160’C fan forced).  Grease two 22cm round springform pans; line bases and sides with baking paper.

Step 2

Beat butter, vanilla and caster sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time then fold in combined sifted flours and the milk, in two batches. Spread mixture evenly into pans.

Step 3

In a clean dry bowl, beat egg whites and cream of tartar with electric mixer until soft peaks form. Gradually add extra caster sugar, beating after each addition until sugar is dissolved and mixture is thick and glossy. Divide the meringue over the cake mixture in both pans. In one pan, smooth the meringue surface; in the other pan, use the back of a spoon to peak the meringue.

Step 4

Bake the cakes for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool the cakes in pans.

Step 5

RASPBERRY CREAM Place raspberries into a shallow bowl, sift over icing sugar. Using a fork, crush the raspberries lightly. Beat the thickened cream in a medium bowl with electric mixer until firm peaks form, on low speed gently fold in mascarpone until combined. Swirl through raspberry mixture.

Step 6

Place the flat meringue-topped cake on a cake stand or serving plate; spread with Raspberry Cream. Place other cake, meringue-side-up, on top. Just before serving, top with fresh raspberries.Not suitable to freeze.