• 170 g unsalted butter
  • 170 g Fairtrade caster sugar
  • 4 medium British free-range eggs, lightly beaten
  • 170 g British self-raising flour, sifted
  • 3 tbsp raspberry jam
  • 0.5 tsp vegetable oil, for greasing
  • 1 tsp icing sugar, for dusting


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 18cm round cake tins with oil, then line the base of each with baking parchment.

  2. 2

    Cream the butter and sugar together until light and fluffy. Gradually add the eggs, a little at a time, beating well between each addition.

  3. 3

    Fold in the flour and add 3 tablespoons water to bring the mixture to a dropping consistency. Divide the mixture between the 2 tins and bake on the middle shelf for 25 minutes, until well risen and golden.

  4. 4

    Leave the cakes to cool slightly in their tins, then remove the base liners and transfer to a wire rack to cool completely.


    Cook’s tip: when baking sponge cakes make sure you remove any baking trays that normally live in your oven. That way the air can circulate properly.

Nutritional Details

Each serving provides
  • Energy 1516kj 362kcal 18%
  • Fat 20.1g 29%
  • Saturates 11.0g 55%
  • Sugars 24.4g 27%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1763kj/421kcal

Each serving provides

40.6g carbohydrate 0.9g fibre 4.3g protein

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