1 cup of flour
1 cup of sugar
1 teaspoon of vinegar
1 teaspoon of baking powder
A pinch of salt
1 packet of vanilla pudding (Polish: “budyń”)
250 g of butter
50 g of margarine
2 packets of raspberry jelly
2 cups of raspberries
Preparation of sponge cake:
1. Beat the egg whites stiff with a pinch of salt.
2. Add the sugar and whisk for a while.
3. Fold in the egg yolks and vinegar.
4. Add sieved flower spoon by spoon and stiff gently.
5.Pour the dough into a baking pan and bake 20 minutes at 200 degrees.
Preparation of the topping:
1.Prepare the pudding according to directions on the package and leave to cool.
2.Cream the butter and margarine together.
3.Add the pudding, spoonful by spoonful, to the creamed butter-margarine mixture and stir.
4.Fold in some of the raspberries.
5.Cut the sponge case horizontally into 2 halves.
6.Lay off half of the topping on the bottom half of the cake.
7.Cover with the other half of the cake and spread the rest of the topping evenly on it.
8.Arrange the remaining raspberries and pour over the prepared jelly, which should be now allmost setting.
9.Place in the fridge and leave to set completely.