Ingredients

• 165g (5½oz) plain flour, sifted
• 25g (1oz) cornflour, sifted
• 10 egg whites
• ¼ teaspoon cream of tartar
• 275g (10oz) caster sugar
• 2 teaspoons vanilla essence
• 175g (6oz) plain chocolate, broken up
• 200ml (7fl oz) soured cream
• 2 teaspoons orange juice
• 225ml (8fl oz) double cream
• 150g (5oz) low-fat natural yoghurt
• 25g (1oz) plain chocolate curls
• 8 raspberries

Method

1. Preheat oven to 180°C/350°F/gas 4. Grease and flour a deep, 23cm (9in) ring tin.
2. Sift together the flour and cornflour.
3. Whisk egg whites and cream of tartar until soft peaks form. Gradually whisk in the sugar.
4. Fold in the flour mixture and vanilla essence with a metal spoon.
5. Pour the mixture into the prepared tin. Stand the tin on a baking sheet. Bake for 35–40 minutes, or until the centre springs back when pressed.
6. Invert the tin onto a wire rack and allow the cake to cool in the tin.
7. For the filling, break up the chocolate and melt in a heatproof bowl over a pan of simmering water. Remove from heat. Stir in the soured cream and orange juice. Cool for 10 minutes.
8. Turn out the cake and cut into 3 even layers using a serrated bread knife.
9. Sandwich the layers together with the chocolate filling and place on a serving plate.
10. For the icing, whip together the double cream and yoghurt until soft peaks form. Spread over the cake.
11. Chill for 1 hour. Decorate with chocolate curls and raspberries before serving.

Notes