Quick Raspberry Sponge Cake

Quick Raspberry Sponge Cake


125grms Self raising flour
125grms Margarine – Room temperature
125grms Sugar
2 Large Eggs – Room temperature
Oil – to grease cake tin
Plain Flour – to dust cake tin
300 ml Full Fat Fresh Cream
2 tablespoon Sugar
6-8 tablespoon Raspberry Jam/Preserve


1. Heat oven at Gas mark 4 for at least 10-15minutes
2. In a bowl add margarine & sugar and beat till creamy
3. Next beat in the eggs, one by one
4. Next add the flour and mix with light hands
5. Oil two 8” cake tin well, next dust the cake tin with flour making sure all the surface is covered and then remove the extra flour – OR – line them with baking paper
6. Divide the mixture equally between the two and level
7. Bake in oven for 20-25 minutes or till a toothpick inserted in the middle comes out clean
8. Remove and cool on wire tray
9. Add the cream and sugar and beat till it forms soft peaks
10. Place one cake on a cake stand, spread a layer of the raspberry jam and then a thick layer of the cream & level
11. Top with other cake and then add another layer of cream
12. Decorate with left over jam or any way u desire
13. Serve immediately or if keep refrigerated
Quick Raspberry Sponge Cake Reviewed by Unknown on 2/28/2020 Rating: 5
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