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Raspberry Sponge

Raspberry Sponge Cake


  • 200g butter
  • 200g caster sugar
  • 150g self raising flour
  • 50g ground almonds
  • 4 standard eggs, beaten
  • 2 tsp baking powder
  • Whipped cream
  • Raspberry jam
  • Raspberries


Line two 24cm AGA sandwich tins with greased greaseproof paper.

Cream the butter and sugar until light and fluffy.  Slowly beat in the eggs, adding a tablespoon of the almonds with the last amount.

Sieve in the flour and fold into the mixture with the remaining almonds.

Turn into the tins and bake on the grid shelf on the floor of the roasting oven (for 2 oven AGAs) and on the grid shelf of the floor of the baking oven for 4 oven AGAs for 30-35 minutes. Place the cold plain shelf on the second set of runners from the top, for both models.  Turn once.

When cooled, sandwich together with whipped cream, raspberry jam and fresh raspberries.  A slice should make you feel good!

Weighing Scale

24cm Cake Tin

Non-Stick Cooling Rack

Traditional Mixing Bowl


Posted in Lunch - Occasions, Season - Autumn, Season - Spring, Supper - Recipes For Entertaining, Teatime - Cakes & Biscuits

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