I got back to baking basics this weekend with a sure fire crowd pleaser from my baking repertoire. We were visiting my grandparents’ house on Sunday for my Nanny’s birthday so I set my alarm to get up extra early and bake them a fresh raspberry sponge. I’ve made this cake a few times before and it always turns out deliciously moist and fluffy so I thought it would be a good way to get back on the horse after a couple of bake-free weeks.
I got the recipe originally from the GBBO Everyday book but have since adapted it for raspberries and it’s sometimes difficult to find good quality British blackberries in the supermarket and raspberries have a similar effect.
150g fresh blackberries/raspberries
125g softened butter
175g caster sugar
1/2 teaspoon vanilla extract
2 medium eggs (free range of course!)
200g self-raising flour
2 tablespoons golden caster sugar
Preheat to 180 degrees.
If you’re always ill prepared like me, you’ll almost always have a big rock of butter straight from the fridge which is less than ideal when a recipe asks from softened… but if you cut off chunks to your desired weight and place them in a little bowl, microwave for 10 seconds (absolutely not a second more!) and then give a stir, then pop in for another 10 seconds and stir again. This should give perfect ‘softened butter’ consistency without melting it down to an oil slick.
Scrape this into a big mixing bowl (preferably with a silicone spatula if you have one – if you don’t have one you should buy one! Mine is from Cath Kidston, pic below) and using an electric hand mixer, combine with the caster sugar for a couple of minutes until fluffy. If you don’t have an electric mixer do not fear, just beat using brute strength!
Beat your eggs in a mugs or a bowl and add half to the mixture along with your vanilla extract. Again use your mixer to combine before adding the other half. Make sure you scrape the sides of the bowl down before each addition.
Now put away your electric mixer – you’ll be folding from here on in. Add a rough third of buttermilk and fold – the mixture my appear curdled and split but this isn’t a problem, just roll with it. Not add a third of the flour and fold in too. Continue until all the buttermilk and flour is combined with the rest of the mixture. Now you’ll notice it no longer looks curdle and split but lovely and creamy and delicious and ready to bake!
Line a 20cm tin (spring-form or loose bottomed at the very least) spoon in your mixture and spread evenly with the back of your dampened spatula. Stud with fresh raspberries or blackberries or both by pressing them down to that they just peep out of the surface. Now sprinkle on the golden caster sugar evenly.
Bake in the centre of the oven for 35 minutes and check with a skewer. If it comes out wet and coated in sticky mixture, return to the oven and continue to check at 5 minute intervals until the skewer comes out clean. Remove from oven, slide a palette knife around the edge of your sponge and release from your tin onto a wire cooling rack. DONE!