Rhubarb and Raspberry Sponge Cake

Step 1/9

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

cream butter and brown sugar

Step 2/9

• ½ eggs

Add eggs and mix thoroughly

Step 3/9

• 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

• ⅓ cups of rhubarb

Chop rhubarb and add to mix.

Step 6/9

• ⅓ 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.

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.

Step 9/9

• 55½ ml cream

Serve with fresh cream.