Raspberry Sponge Cake

"This is a seriously good cake, quite fluffy and light. The secret is to push the fruit into the cake mix, otherwise you’ll end up looking into the oven every five minutes and deciding it’s still not cooked in the very middle – the raspberries on top are too juicy and wet! They need to sink into the cake and bake with it puffing up around the fruit. You probably can just beat whole eggs with sugar in this recipe, and then proceed with butter and flour, but so far I’ve always done like below."

Preparation Time20 min

Cooking Time1 hr