Rhubarb and Raspberry Sponge Cake
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- 25½ g butter (room temperature)
- 66⅔ g brown sugar
cream butter and brown sugar
- ½ eggs
Add eggs and mix thoroughly
- 55½ g flour
- 55½ ml milk
alternate between adding a bit of flour (mix) then a bit of milk (mix). Add until all used up.
- ½ tsp baking soda
- ½ tbsp lemon juice
- ¼ tsp vanilla extract
Add lemon juice and mix. Add Vanilla and mix. Add baking soda and mix
- ⅓ cups of rhubarb
Chop rhubarb and add to mix.
- ⅓ cups of frozen raspberries
Add frozen raspberries to mix (break them up if stuck together).
Line a baking dish with grease proof paper and pour in mixture.
Bake for 40 - 45 mins in 180C oven. Centre should be soft (but not sloppy), with a little bit of mixture sticking to knife placed in middle.
- 55½ ml cream
Serve with fresh cream.
Enjoy your meal!