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Jessica's sensational raspberry sponge


  • Preheat oven to 160 (fan assisted 150)
  • 16oz Butter
  • 16oz caster Sugar
  • 8 free range eggs
  • 16 oz Shipton Mill Self Raising flour
  • 500g of raspberries

For the filling use :

  • 6oz of butter
  • 16oz of icing sugar
  • 1oz of icing sugar for dusting top of the sponge


  1. In a mixing bowl add the butter & sugar together then fork through to make a creamy consistency.
  2. Add the free range eggs one by one and whisk until fluffy.
  3. Sieve in the flour and fold into the mixture with a spoon.
  4. Line the bottom of 2 9inc cake tins with grease proof paper ,half the mixture between 2 tins.
  5. Get your raspberries and push them gently in to the mixture until covered evenly.
  6. Place in the oven for 45 - 60 minutes, check with a skewer and if its clean when pulled out take out the oven.
  7. Place on a wire rack to cool.
  8. When cooled mix the icing sugar & butter together with a fork until creamy . Using a palate knife spread the butter icing evenly over one half of the sponge, place the other sponge on top & lightly dust with icing sugar (sieved)