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Raspberries are sun-sweet and juicy and they seem to float in this light and airy sponge cake.

Serves 10-12


4 medium eggs, at room temperature

75 g sugar

50g butter, melted and cooled

75g plain flour

1 tsp baking powder

250g fresh raspberries


Preheat oven to 180C

Grease and line round 20cm cake tin.

Whisk the eggs and sugar together until the mixture is light and airy and triples in volume.

Slowly pour in the cooled melted butter whilst whisking continuously. The volume may drop a little but don’t worry. Stop beating.

Sieved flour and baking powder into the egg mixture and gentle fold through.

Add half the raspberries and fold through. Pour into prepared tin and then sprinkle over remaining raspberries as these will sink a little.

Bake in preheated oven until lightly golden and well risen. It will be cooked when gently touched in the centre and bounces bake (20-30minutes).

Remove from oven cool in tin for 5 minutes then gently remove and cool.


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