Prep 15minute(s)
Ready In 45minute(s)
Serves 8
Ingredients
- 1 cup plain self-raising flour
- 1 cup wholemeal self-raising flour
- 1 teaspoon vanilla essence
- 1/2 cup raw sugar
- 1/2 cup raw sugar, extra
- 1/2 cup silvered almonds
- 2 teaspoons grated lemon rind
- 2 teaspoons grated lemon rind, extra
- 2 x 55 geggs, extra, separated and whites beaten to stiff peaks
- 2 x 55 geggs, lightly beaten
- 250g block PHILADELPHIA Cream Cheese, softened
- 3/4 cup milk
- 3/4 cup raisins
- 80g butter, melted
Instructions
- Mix together the sifted flours, milk, sugar, butter, eggs and lemon rind until well combined. Press mixture into a greased Swiss roll tin.
- Beat Philly*, sugar, vanilla and egg yolks using an electric mixer until smooth. Fold in egg whites, ½ cup of raisins and the lemon rind. Spread over cake mixture and sprinkle with almonds and remaining raisins.
- Bake in a moderate oven 180°C for 30 minutes or until topping is golden brown. Cut into squares to serve.
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