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white choc & rasp spongecake.

By kev540 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
    • Plus 30 mins cooling time.
  • Easy
  • Serves 6
Beutiful sponge cake.


  • 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)


  • 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.
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    Rating: 5 out of 5.1 rating
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