Raspberry Mousse Cake with Jellied Topping

Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan. Cream butter and sugar together. Beat in egg and vanilla. Stir in flour and baking powder, then add milk until just combined. Spread evenly into pan and bake for 12–15 minutes until golden and springy. Cool completely.

Cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 5–7 minutes until juicy. Strain through a sieve to remove seeds.

In a small bowl, sprinkle gelatin over water and let bloom for 5 minutes, then stir into the warm raspberry purée until dissolved. Cool to room temperature. Whip cream until soft peaks form. Fold into the cooled raspberry mixture gently until smooth. Spread mousse over cooled cake base and refrigerate 1–2 hours until set..

Next, for the jellied topping; sprinkle gelatin over 2 tbsp of the juice to bloom, then heat gently and stir until dissolved. Mix in the remaining juice, and let the mixture cool to room temperature before pouring. Scatter fresh raspberries over the mousse (if using), then gently pour the jelly on top. Chill 1–2 more hours until fully set. Cut into squares and serve.

Note: This dessert is best made the day before for ideal texture and presentation.