Raspberry Pavlova Cake

Gooey Meringue and Raspberry cheesecakelayers on top of vanilla sponge. I made this for Ross' birhday. :-)

1. 1

   Pre-heat the oven to 180*c, 350*f, gas mark 4. Grease and line 2 x 20 cm round cake tins.
   
   to make the sponge, cream together the margarine and sugar until light and fluffy. Add the vanilla extract and then the egg yolks, one at a time, beating well after each addition.
   
   Sift the flour and bakig powder together and fold this carefully into the egg mixture, alternating with the milk.
   
   Divide the mixture between the tins, and spread level.
   
   To make the Meringue, Whisk the egg whites until stiff but not dry. Add half the sugar, and fold again until stiff and glossy.Fold in the remaining sugar.
   
   Divide the mixture between the two tins, spread carefully on top of cake mixture.
   
   Bake for 45-50 mins until light brown and srinks away from the of the tin. Turn out onto a wire rack to cool.
   
   To make the raspberry filling, Whip the soft cheese with a whisk until soft and cramy. Add the rasperrries and mix well. Add the creme fraiche and beat until fluffy.
   
   Sandwich the raspberry filling between the layers of meringue and cake. Top with more fluffy cheesecake mixture and whole raspberries. Then sprinkle with grated chocolate.