Raspberry & Cream Sponge
Posted: 09 Jul 2026 16:44
- Raspberry & Cream Sponge.jpg (60.6 KiB) Viewed 7 times
Takes: 55 minutes (plus cooling time)
Serves: 12
No nutritional information available.
Ingredients
- 20g butter, for greasing
- 100g cornflour, plus extra for dusting
- 4 eggs
- 165g caster sugar
- 2 tbsp custard powder
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda
- 300ml double cream
- 1 tbsp icing sugar
- ½ tsp vanilla extract
- 240g raspberries
- 1 pomegranate, seeds removed
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 23cm square cake tin with butter, then dust with a little cornflour to prevent sticking.
2. Beat the eggs and sugar in a bowl with an electric mixer, for about 8 minutes until thick and creamy.
3. Sift the cornflour, custard powder, cream of tartar and bicarbonate of soda into a bowl, then sift again over the egg mixture and gently fold together.
4. Pour the mixture into the prepared tin, then bake, uncovered, for about 25 minutes or until the sponge springs back when lightly touched in the centre. Turn the sponge out immediately onto a wire rack lined with baking paper, then turn top-side up to cool completely.
5. Beat the double cream, icing sugar and vanilla extract in a small bowl with an electric mixer until medium peaks form. Place the cooled sponge on a serving plate, then top with the cream mixture, the raspberries and the pomegranate seeds. Serve immediately.