A Former Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes. Previous recipes are available here - archived recipes

Raspberry Cream Light Summer Sponge

You will need:

Jane Asher Every Day Victoria Sponge Mix
1 Medium Egg
75ml (5 tablespoons) Water
150g Fresh Raspberries
150ml Whipping Cream

Tablespoon
Electric Whisk
Large Mixing Bowl
Cooling Rack
2 x 17.5cm (6-7 inch) Sandwich Tins
Greaseproof Paper

METHOD

Please note that cooking appliances may vary. These instructions are given only as a guide.

For the Sponge

1. Pre-heat oven to 200°C (180°C for a fan oven) /400°F/Gas Mark 6.
2. Grease and line the base of 2 sandwich tins.
3. Empty the sponge mix into a mixing bowl and add 1 medium egg and 45ml (3 tablespoons) of water.
4. Beat for 1 minute with an electric whisk.
5. Add a further 30ml (2 tablespoons) of water and beat for 1 minute.
6. Divide the mixture evenly between the sandwich tins and bake in the centre of the oven for 15-20 minutes until golden brown.
7. When the sponge has risen and is firm to the touch, take out of the oven and leave to cool in the tins.
8. Turn out onto a cooling rack.

For Filling & Topping

1. In a mixing bowl whisk 150ml whipping cream for approximately 5 minutes until thick and creamy.
2. Stir in 110g fresh raspberries until mixture is pink and creamy.
3. Spread approximately half over one of the cooled sponges and top with the other half.
4. Spread the remaining cream mix over the top of the sponge and decorate with the remaining raspberries.

Enjoy this light summer sponge in the garden with friends and family.