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Raspberry and white chocolate mini sponge cakes
Add a fruity twist to the classic sponge with this sweet and simple recipe. Deliciously bite-sized, with raspberry glaze and white chocolate drops, they’ll fit perfectly in lunch boxes and picnic hampers.
- 20 minutes prep. time
- 20–30 minutes cooking time
- Serves 6
- Cakes, bakes & desserts
Ingredients
For the sponges
- 175g baking margarine or butter
- 175g caster sugar
- 3 eggs, beaten
- 175g self-raising flour
- ¼ tsp bicarbonate of soda
- 1 tsp ground mixed spices
- 50g frozen raspberries
- 50g white chocolate drops
For the glaze
- 50g icing sugar
- 50g raspberry jam
Method
Raspberries
If using fresh raspberries, place in the freezer for 30 minutes before adding.
Step 1
Preheat your oven to 170°C (150°C fan/gas mark 4)
Step 2
For the sponges
Place the margarine or butter and caster sugar in the bowl of your mixer, attach the paddle beater and turn the machine on low. Beat the mix until light and fluffy, scraping down the sides regularly using a spatula.Step 3
Add half the eggs and beat again, scraping down as required to ensure all the mixture is combined.
Step 4
Add the remaining eggs and a large spoonful of the flour, beat again until the mix is smooth and incorporated.
Step 5
Mix the flour, bicarbonate of soda and ground mixed spice together and add to the mix. Mix well until you have a smooth batter.
Step 6
Add the raspberries and white chocolate drops. Mix well until incorporated.
Step 7
Place six muffin cases in a muffin tin and fill each one with the mixture. Use around 125g of raw mix per muffin case.
Step 8
Put into the oven at 170°C (150°C fan/gas mark 4), baking for around 20–30 minutes or until risen, golden and a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool.
Step 9
For the glaze
Mix the icing sugar with the raspberry jam and add enough water to make a thin glaze. Poke a few holes in the top of the sponges with a skewer and drizzle over the icing.You might also be interested in
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