Photo: David Holifield
Raspberry topped sponge cakes
13 ingredients
30 min + 2 hr
Makes 12 mini cakes or 1 large cake
openrecipes
This recipe makes 12 mini cakes which are perfect for special occasions or afternoon tea, but if you prefer you can make one large cake instead.
Estimated Nutrition (whole recipe, rough)
1028
Calories
24g
Protein
33g
Fat
156g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz soft unsalted butter
- 250g/9oz caster sugar
- 4 free-range eggs
- 1 orange
- 1 drop vanilla paste
- 250g/9oz self-raising flour
- ½ pint double cream
- 250g/9oz caster sugar
- 150g/5½oz whole roasted hazelnuts
- 250g/9oz good-quality chocolate
- 125g/4½oz butter
- 250ml/9fl oz double cream
- ½ punnet raspberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes