Raspberry Sponge Cake Recipe

For Tea Time, Snack TIme or Dessert

2 eggs
1/2 cup all-purpose flour
1/2 cup confectioner's (icing) sugar
1/2 cup butter, melted
2 - 3 tbsps. milk
1 tsp. baking powder
1/2 cup fresh raspberries (blended for 2 seconds)

Directions

Separate the egg yolks and the egg whites.

In a bowl, beat the egg whites with an electric hand mixer until foamy.

Add the icing sugar and continue to beat mixture until stiff peaks form.

In another bowl, beat the butter and the egg yolks until well combined.

Mix the egg whites with the above mixture together for about 2 minutes, until well combined.

In another bowl, combine the flour and the baking powder.

Gradually fold the flour mixture into the egg mixture using a wooden spoon. If the mixture is too thick add a 2 - 3 tbsps. of milk to thin slightly. Texture should be such that no batter sticks to the spoon when batter is poured from off the spoon.

Pour the batter into an 8" or 9", greased, round baking pan.

Drop the blended raspberries into the batter, and, using a fork, mix berries through the batter.

Bake at 350° F for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Dust with confectioner's (icing) sugar.

Serves 6.

Enjoy your Raspberry Sponge Cake with tea or a raspberry smoothie.