Lemon and Raspberry Sponge

Name: Lemon and Raspberry Sponge
Yield: 12 servings
Cuisine: American
Ingredients: 200 grams soft butter; 200 grams castor sugar (fine sugar); 200 grams plain white flour; 4 medium eggs; 2 tsp baking powder; 1 tsp bicarbonate of soda; 2 tbsp milk; 1/2 grated lemon zest; 200 ml double cream; 1 tbsp castor sugar; 3 tbsp raspberry jam (preserve)

Gina @cook_3731593

Grantham

So fresh and light with a lovely zing :hungry

Lemon and Raspberry Sponge

Share its first Cooksnap!

Gina @cook_3731593

Grantham

So fresh and light with a lovely zing :hungry

Edit recipe

See report

Add Cooksnap

Ingredients

12 servings

200 gramssoft butter
200 gramscastor sugar (fine sugar)
200 gramsplain white flour
4 mediumeggs
2 tspbaking powder
1 tspbicarbonate of soda
2 tbspmilk
1/2grated lemon zest
filling
200 mldouble cream
1 tbspcastor sugar
3 tbspraspberry jam (preserve)

Cooking Instructions

1

Preheat oven to 180°c
2

Line two 8 inch tins with baking paper
3

Add all first lot of ingredients and mix well until it's fully combined
4

Evenly divide the mixture into both tins and tilt the tins so the mix reaches the sides
5

Put in the oven on middle shelf for 20-25 mins until a skewer comes out clean
6

Remove from oven, take out the tins and leave to cool on the wire rack
7

Whip cream and sugar in a bowl and spread onto one of the cooled sponges. Spread the jam on the other. Bring the two fillings together
8

Dust with icing sugar or decorate with fresh raspberries
9

Edit recipe

See report

Add Cooksnap

Share its first Cooksnap!

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan

Share your Cooksnap

Learn more about Cooksnaps

Cook Today

Gina @cook_3731593

on September 24, 2014 20:02

Grantham

Hi I'm Gina from England. I love cooking anything and everything for my boyfriend, daughter and son. I like trying new recipes mainly comfort food and desserts.