HomeFood & drinkLight-as-air Sponge Cake with Raspberries

Light-as-air Sponge Cake with Raspberries

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 25 minutes
Cooking time: 10 minutes
Ingredients (for 8 people) :


Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Lightly grease 2x18cm (7in) sandwich tins with vegetable oil and line their bases with non-stick baking paper or greaseproof paper.

Whisk the Two Chicks egg white in a large grease-free mixing bowl until it holds its shape. Whisk in the caster sugar to form firm peaks.

Slowly add the melted spread, whisking well, then stir in the vanilla extract. Sift the flour into the bowl and use a large metal spoon to fold it in. Do this gently and carefully, so that you retain the air that you’ve whisked in.

Spoon into the prepared tins and level the surfaces. Bake for 10-12 minutes, until golden and firm. Turn out onto a wire rack to cool, removing the baking paper.

For the filling, mix together the soft cheese, vanilla extract and icing sugar. Spread over the surface of one of the cakes and scatter the raspberries or sliced strawberries on top.

Spread the raspberry or strawberry jam on the underside of the second cake, then sandwich the cakes together. Serve, sprinkled with icing sugar.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Two Chicks

User comments

another free recipe every day

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