Lemon and Raspberry Sponge
Ingredients
Instructions
- Preheat oven to 180c
- Line two 8 inch tins with baking paper
- Add all first lot of ingredients and mix well until it's fully combined
- Evenly divide the mixture into both tins and tilt the tins so the mix reaches the sides
- Put in the oven on middle shelf for 20-25 mins until a skewer comes out clean
- Remove from oven, take out the tins and leave to cool on the wire rack
- Whip cream and sugar in a bowl and spread onto one of the cooled sponges.
- Spread the jam on the other.
- Bring the two fillings together
- Dust with icing sugar or decorate with fresh raspberries
Nutrition & Diet Analysis (per serving)
647
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).