Ingredients

  • For the sponge:
  • 125g KERRYGOLD® IRISH CREAMERY BUTTER 454g
  • 175g castor sugar
  • 3 eggs (M)
  • 175g of plain flour
  • 1tsp of baking powder
  • Splash of milk
  • For the filling:
  • Whipped cream
  • Fresh raspberries
  • Raspberry jam
  • Icing sugar
Print recipe

Directions

  1. Preheat the oven to 180°C
  2. Cream the butter and sugar together until you get a light and fluffy consistency
  3. Add the eggs into this mixture, one by one. Ensure to incorporate each egg before adding the next
  4. Next, sieve in the flour and the baking powder. Fold through the wet mixture making sure not to over mix
  5. Add a splash of milk to bind the ingredients, then transfer the mixture into an eight inch lined tin
  6. Bake the mixture for 35 minutes
  7. When the cake has cooled, split the sponge along the equator into two halves and smear the bottom half with raspberry jam
  8. Top the jam with freshly whipped cream and place the top half of the sponge back on
  9. Finally, dust the cake with icing sugar and decorate with fresh raspberries and edible flowers

 

explore our

Similar Recipes

Main courses

WARM FLATBREAD WITH BACON AND CABBAGE

Simmer the ham hocks for 2.5 to 3 hours until falling off the bone....

Serves 6
Baking

Blondies with white chocolate, macadamia nuts and sea salt

...

Seasonal

Turkey with butter, watercress and potato mash

...

Serves 10-14 people

Banana Bread

Peel 4 bananas and mash finely with a fork in a large mixing bowl....

Serves approx. 18 slices
Seasonal

MINI CHOCOLATE CHRISTMAS PUDDINGS By Donal Skehan

A brilliant alternative to traditional Christmas pudding.These mini chocolate...

Baking

Rustic Raspberry Tart with Kerrygold Pure Irish Butter Crust

...

Desserts

BAKED PEARS with Pecans & Maple Syrup

This dessert is just perfect for a cold autumn day. It can be served with war...

Serves 4
see more