Powder puffs with raspberry cream

1.Preheat oven to 180°C/160°C fan forced. Grease and lightly flour 2 x12-hole (1 1/2 tablespoon) round-based patty pans.

2.Using an electric mixer, beat eggs and caster sugar in a bowl for 8 minutes or until very thick and pale. Sift flours twice onto baking paper, then sift over egg mixture. Using a large plastic spatula, fold until just combined; don’t overmix. Spoon equally into prepared pans; level surface. Bake each tray for 10 minutes or until cakes are risen, golden and spring back when touched lightly Turn out onto wire rack lined with baking paper to cool.

3.Meanwhile, place raspberries in a bowl. Lightly crush with a fork. Using an electric mixer, beat cream and sifted icing sugar in a bowl until firrn peaks form. Fold in crushed raspberries.

4.Sandwich puffs, flat sides together, with raspberry cream. Serve dusted with extra icing sugar.