Ingredients:

Sponge
8 medium egg whites
1/4 teaspoon sea salt
1 teaspoon cream of tartar
250g icing sugar sifted
140g plain flour sifted

Filling
250g mscarpone
100g raspberry jam

Frosting
120g unsalted butter
100g icing sugar sifted
300g full fat cream cheese
1 teaspoon vanilla extract
several tubes of smarties

Method :

v Pre heat oven to 150deg C fan oven / 170deg C / gas mark 3
v Whisk egg whites with salt and cream of tartar until they are risen
v sprinkle over icing sugar 2 tablespoons at a time and whisk in after each addition
v Fold in sifted flour in three goes
v divide between two unbuttered loose bottomed 23cm 9cm deep cake tins
v bake for 35-40 mins until springy and golden brown. Run a knife round the edge and leave to cool
v blend mascarpone and raspberry jam ready to fill cake
v Blend butter and icing sugar until smooth and creamy then add cream cheese and vanilla extract
v Slit one sponge in half with a bread knife
v Slice the top off the other and cut the cake off its base to use as the middle layer (chuck top and bottom bits)
v Fill the layers with raspberry filling then smooth frosting over top and sides
v chill for 30 -60mins before serving - put smarties on at the last minute

Get it down ya