Preheat oven to 350 degrees F. Prepare a 9 inches x 13 inches baking pan by spraying with non-stick cooking spray and lining the bottom with greaseproof paper.
Whisk together first four ingredients (wet) and set aside. Sift together next four ingredients (dry). Beat together the egg whites and sugar until soft peaks form. Whisk wet ingredients into dry and fold the meringue into the mixture one third at a time.
Bake sponge for approximately 15-20 minutes, or until risen and golden brown.
Bring sugar and water to boil in a saucepan. Simmer 3 minutes. Cool and add orange liqueur.
Defrost the raspberries and add the liqueur.
Preheat oven to 180 degrees C. Prepare a 23 cm x 33 cm baking pan by spraying with non-stick cooking spray and lining the bottom with greaseproof paper.
Whisk together first four ingredients (wet) and set aside. Sift together next four ingredients (dry). Beat together the egg whites and sugar until soft peaks form. Whisk wet ingredients into dry and fold the meringue into the mixture one third at a time.
Bake sponge for approximately 15-20 minutes, or until risen and golden brown.
Bring sugar and water to boil in a saucepan. Simmer 3 minutes. Cool and add orange liqueur.
Defrost the raspberries and add the liqueur.