METHOD

1. Preheat your oven 150C and line 2 x18cm cake tins with baking paper.
2. Beat the egg whites to soft peaks gradually incorporating the Natvia while beating.
3. Add the lightly beaten yolks to the whites.
4. Sift the dry ingredients together.
5. Fold the dry ingredients into the beaten egg mix.
6. Pour into lined tins and bake for 25 minutes.
7. Once cooked turn out on to a cooling rack to cool.
8. Top with Natvia sugar free raspberry jam, cream, fresh raspberries and blitzed Natvia.