Rapeseed and Raspberry Sponge Cake

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

40 minutes

Ingredients

  • 150g caster sugar
  • 3 eggs
  • ½ cup of The Good Oil
  • 175g self-raising flour
  • Zest of 1 lemon
  • 1 cup of raspberries – fresh or frozen (do not thaw)

Method

Beat sugar and eggs using an electric beater until light, fluffy and doubled in size (about 4 minutes).

Then drizzle in the oil as you continue beating.

Sift flour, add zest to the flour and carefully fold into the egg mix.

Spread the mixture into a lined tin.

Sprinkle the raspberries.

Cook 180C for 30 minutes.