Rhubarb and Raspberry Sponge Cake

Rhubarb and Raspberry Sponge Cake

Based on 0 ratings
S

Simon

Community member

"This is always a winner with visitors or a family meal."

Difficulty

Easy 👌

Preparation

30 min

Baking

45 min

Resting

10 min

Ingredients

2Servings
25½ g
butter (room temperature)
½
eggs
55½ g
flour
½ tsp
baking soda
55½ ml
milk
½ tbsp
lemon juice
¼ tsp
vanilla extract
cups of rhubarb
cups of frozen raspberries
66⅔ g
brown sugar
55½ ml
cream

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  • Step 1/9

    cream butter and brown sugar
    • 25½ g butter (room temperature)
    • 66⅔ g brown sugar

    cream butter and brown sugar

  • Step 2/9

    Add eggs and mix thoroughly
    • ½ eggs

    Add eggs and mix thoroughly

  • Step 3/9

    alternate between adding a bit of flour (mix) then a bit of milk (mix). Add until all used up.
    • 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.

  • Step 4/9

    • 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

  • Step 5/9

    Chop rhubarb and add to mix.
    • cups of rhubarb

    Chop rhubarb and add to mix.

  • Step 6/9

    Add frozen raspberries to mix (break them up if stuck together).
    • cups of frozen raspberries

    Add frozen raspberries to mix (break them up if stuck together).

  • Step 7/9

    Line a baking dish with grease proof paper and pour in mixture.

    Line a baking dish with grease proof paper and pour in mixture.

  • Step 8/9

    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.

    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.

  • Step 9/9

    Serve with fresh cream.
    • 55½ ml cream

    Serve with fresh cream.

  • Enjoy your meal!

    Rhubarb and Raspberry Sponge Cake

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