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white choc & rasp spongecake.
Serves 6
Easy
Total time:
Plus 30 mins cooling time.
Beutiful sponge cake.
Skip to ingredients
- 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)
- And some apricot or plum jam for glazing (optional)
Method
step 1
Mix flour, sugar, bicarb soda and almonds briefly.step 2
Add butter and mix untill soft dough is formed.step 3
Add the eggs to the mix and work in untill mixed through.step 4
Fold in the chocolate, you can put either 100 or 150g, how ever chocolatey or not you like.step 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.step 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.step 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.
