I have made (
and eaten!) way too many cakes since lockdown began, but with a house full of hungry boys there doesn’t seem to be any waste 🤷♀️ My cakes are usually simple to make, using classic flavour combinations. This “Old School” vanilla sponge is always gratefully received no matter what your age. I made this using my new @kenwoodworld food processor, which is absolutely amazing, I don’t think I’ve ever seen a sponge mix to smooth and creamy! See my stories for more..
The recipe
Old School Raspberry & Vanilla Sponge Loaf Cakes
- Makes 2 Cakes
Ingredients
Glacé Icing
Method
Preheat the oven to 170 degrees.
Cream the butter and sugar together until pale and fluffy. Add the eggs drop at a time whilst mixing hard. Continue until fully incorporated. Slowly fold in the flour until combined.
Split between the 2 loaf tins. Add the raspberries to the top and poke in a little with your finger. Bake for 30-35 minutes or until cooked through. Check with a cocktail stick, if clean when it’s removed then the cake is cooked. Allow to cool on a wire rack.
Mix the icing ingredients together and top the cakes. Sprinkle with hundreds & thousands. Allow to set.
https://www.simplyfoodbymandy.co.uk/post/old-school-raspberry-vanilla-sponge-loaf-cakes
More from Mandy’s kitchen
All recipes
Preheat the oven to 170 degrees.
Cream the butter and sugar together until pale and fluffy. Add the eggs drop at a time whilst mixing hard. Continue until fully incorporated. Slowly fold in the flour until combined.
Split between the 2 loaf tins. Add the raspberries to the top and poke in a little with your finger. Bake for 30-35 minutes or until cooked through. Check with a cocktail stick, if clean when it’s removed then the cake is cooked. Allow to cool on a wire rack.
Mix the icing ingredients together and top the cakes. Sprinkle with hundreds & thousands. Allow to set.