Raspberry Sponge Cake
If you're in need of a new recipe to try, we've got you covered! Our raspberry sponge cake is absolutely delicious, packed with fresh Ingredients such as Erika Raspberries, this one is a keeper!
For the Cake
1 cup of Y.V. Fresh Erika Raspberries
200g caster sugar
200g self-Raising Flour
1 teaspoon Baking Powder
4 Eggs Medium
1 teaspoon Vanilla Bean Paste
For the Jam
4 cups of Y.V.Fresh raspberries
4 cups of sugar
Lemon juice (half a lemon)
For the jam
Blend raspberries in a food processor until smooth.
Pour into a large pot and add in the sugar, lemon juice and stir until all combined.
Place pot on the stove and cook on high heat. Continue stirring and skimming any excess foam away.
Reduce the heat to half and leave to boil for about 5 minutes or until a gel-like substance is formed.
Once a gel-like jam substance is formed, ladle the mix into 4 sterilised jars with lids.
Store the Jam in the refrigerator for up to 3 weeks!
For the cake
Preheat the oven to 180C and line a cake with baking parchment.
Using a mixer, beat the butter until softened
Add the caster sugar to the softened butter and beat until light and fluffy
Add the eggs, one at a time, to the butter and sugar mixture. Beat well.
Then add the vanilla bean paste and mix together.
Sift the flour and baking powder into the cake batter, and gently mix together until the soft and smooth
Bake for 20 minutes until they are golden in colour, and a skewer inserted comes out clean. Allow the cakes to cool before turning out onto a cooling rack.
Once cool, decorate with the jam, sprinkle almond flakes and icing sugar to serve