Raspberry Sponge Cake

1. 1

   Preheat the oven to 350F.

2. 2

   Cream the butter and sugar with an electric mixer until light and fluffy. Sift the flour and gradually add it in with the eggs in alternate scoops.

3. 3

   When it's all mixed, fold in the vanilla extract and salt. Pour into a buttered cake pan and bake for 30 minutes until golden and a knife comes out clean when pierced.

4. 4

   Allow to cool completely.

5. 5

   Crush half the raspberries through a sieve. Mix the icing sugar into the raspberry juice to form a glaze. If it's too runny, add a bit more icing sugar. I don't actually measure this bit, I just judge by eye.

6. 6

   Drizzle over the cake so it's coming down the sides and arrange the remaining raspberries over the top. Yum!

* Per serving · 4 servings · Values may vary.

No additional tips available.