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raspberry-sponge-cake

This recipe works beautifully with any frozen berries for example, blueberries or strawberries, but there’s something about the tartness of raspberries that I absolutely love. They also have the perfect texture for folding into cake batter, unlike some other fruits that can be too watery and affect the crumb. A little lemon zest adds a bright, zesty kick to round it all off. This sponge is ideal for a layered cake and pairs wonderfully with buttercream for a fresh, fruity celebration bake.

Ingredients