Apple jelly and raspberry cream sponge
A seasonal sponge sandwiched with apple jelly and whipped cream
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the cake:
200g butter
200g golden caster sugar
4 eggs, lightly beaten
1 tsp vanilla extract
1 tbs milk
200g self-raising flour, sieved
150g raspberries, fresh or frozen
To decorate:
3 tbsp apple jelly
4 tbsp stiffly whipped cream
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