Raspberry & White Chocolate Sponge
Ingredients
- 200 g butter chopped into small cubes, plus extra for greasing
- 100 g white chocolate broken into pieces and an extra 50g for melting over the top
- 4 large eggs
- 200 g caster sugar
- 200 g self-raising flour
- 175 g raspberries fresh or frozen
Instructions
- Pre-heat oven to 180°C / gas 4.
- Grease and line an ANTA baking dish.
- Put the chocolate and butter into a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
- Once the butter and chocolate have melted, remove from the heat and allow to cool for 1 – 2 minutes.
- Beat the eggs and sugar together with an electric whisk before folding in the flour and raspberries.
- Gently pour the mixture into the ANTA baking dish and bake for 30 – 35 minutes or until golden brown.
- To check, insert a scewer into the centre and if it comes out clean it’s ready (the raspberries may leave a residue on the skewer so don’t be fooled by their juiciness!).
- Remove the sponge from the oven and allow to cool for 10 minutes before turning out onto a wire rack.
- Place the extra chocolate into a heatproof bowl and set over a pan of barely simmering water.
- Stir until the chocolate has melted and is smooth.
- Drizzle over the cake before serving.