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Member recipe

white choc & rasp spongecake.

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Serves 6

Beutiful sponge cake.

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  • 125g Self raising flour,
  • 110g golden caster sugar,
  • 125g unsalted butter, (softened)
  • 100-150g white chocolate. (good quality) chopped into small pieces.
  • Half tea spoon of bicarb soda. (optional)
  • 1 whole egg plus 1 yolk.
  • 100g of ground almonds
  • Around 150-200g fresh raspberries
  • And some apricot or plum jam for glazing (optional)


    1. Mix flour, sugar, bicarb soda and almonds briefly.
    2. Add butter and mix untill soft dough is formed.
    3. Add the eggs to the mix and work in untill mixed through.
    4. Fold in the chocolate, you can put either 100 or 150g, how ever chocolatey or not you like.
    5. Fold in the raspberrys whole, don't wory how much they break as you fold in just try to be gentle at this point.
    6. Add mix to 20cm x 10cm loaf tin, or as close as you can get, you could use a cake tin if you like and bake at 150 fan oven and I guess around 170 conventional for 45 to 50 mins or until a sharp knife inserted comes out clean.
    7. Leave to cool for 15 mins and then glaze with a thin layer of jam of your choice, you don't have to glaze I just like to. After further 15 Mins serve with warm custard or cream, I prefer the custard. Once the cake has cooked eat it as it is.

Comments, questions and tips

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7th Nov, 2011
This is one of my favorite.
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