Sponge Cake with Raspberries & Cream

  1. Heat the oven to 180°c/160°c fan/Gas Mark 4. Grease and line two 19cm cake tins.
  2. Mix together the butter and sugar until pale and fluffy.
  3. Add the eggs one by one, mixing well between each addition.
  4. Gradually mix in the flour and 1tbsp vanilla extract and divide the cake mix between the two tins.
  5. Bake in the oven for about 35 minutes, or until a skewer comes out clean.
  6. Leave to completely cool on a rack.
  7. To make the filling, whip the cream until stiff and add the vanilla extract. Spread the jam on the base of the cake and top with the cream and raspberries.
  8. Decorate with a dusting of icing sugar just before serving.


250g butter
250g caster sugar
4 SuperValu
medium eggs
250g SuperValu self- raising flour
1 tbsp vanilla extract
For the filling:
200ml SuperValu double cream
1 tbsp vanilla extract
8 tbsp SuperValu raspberry jam
1 punnet of SuperValu raspberries
Icing sugar to dust

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