Raspberry & White Chocolate Sponge

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Equipment

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.
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Course Chocolate / Fruit / Pie