Preheat the oven to 425F. Grease a 9-inch ovenproof dish. Cut the spongecake into 8 wedges. Sprinkle the port over the spongecake pieces and place them in the dish. To make the custard sauce, scald the milk. In a mixing bowl whisk the egg yolks and sugar until thick and light, 3-4 minutes, then stir in the hot milk. Return the custard to the pan and heat gently, stirring constantly with a wooden spatula until the custard thickens. Do not boil or custard will curdle. Pour the custard over the spongecake pieces and place the dish in the oven for 10 minutes. Remove the cake from the oven and reduce the oven temperature to 350F. To make the meringue beat the egg whites until stiff adding the sugar 1 tablespoon at a time once the soft peak stage is reached. Sprinkle the raspberries over the cake and custard, then spread the meringue over the raspberries with a palette knife. Bake for 15 minutes, until golden. Serve warm.
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9-inch round spongecake (1 layer)
1/4 cup port
1 1/2 tbsp unsalted butter
For the custard sauce:
1 cup milk
2 egg yolks
3 tbsp sugar
For the meringue:
2 egg whites
1/2 cup sugar
1/2 lb raspberries
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30
mn
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25
mn
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The spongecake can also be left whole and baked on a deep round platter.
