Raspberry Sponge Cake

Name: Raspberry Sponge Cake
Ingredients: 3-5/8 ounces, weight Butter; 3-5/8 ounces, weight Sugar; 3-5/8 ounces, weight Self Raising Flour; 2 whole Eggs; 1 teaspoon Vanilla Extract; 1 pinch Salt; 4 Tablespoons Icing Sugar; 3-5/8 ounces, weight Raspberries

8 ingredients

6 steps

Ingredients

3-5/8 ounces, weight Butter
3-5/8 ounces, weight Sugar
3-5/8 ounces, weight Self Raising Flour
2 whole Eggs
1 teaspoon Vanilla Extract
1 pinch Salt
4 Tablespoons Icing Sugar
3-5/8 ounces, weight Raspberries

Directions

1

Preheat the oven to 350F.
2

Cream the butter and sugar with an electric mixer until light and fluffy. Sift the flour and gradually add it in with the eggs in alternate scoops.
3

When it's all mixed, fold in the vanilla extract and salt. Pour into a buttered cake pan and bake for 30 minutes until golden and a knife comes out clean when pierced.
4

Allow to cool completely.
5

Crush half the raspberries through a sieve. Mix the icing sugar into the raspberry juice to form a glaze. If it's too runny, add a bit more icing sugar. I don't actually measure this bit, I just judge by eye.
6

Drizzle over the cake so it's coming down the sides and arrange the remaining raspberries over the top. Yum!