Berry Sponge

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1146706_10151768958891683_2075960614_nAnother day, another Annabel Karmel recipe!

I had planned on making some white chocolate and cranberry cookies with my son this morning and had weighed all my ingredients apart from the chocolate out when I realised the white chocolate I thought we had in the fridge wasn’t actually there! So that recipe will have to wait until after our Friday weekly food shop! Instead we decided to make a berry sponge as I remember doing this recipe when my son was younger and it turned out delicious; I think I ate more than my son did!


125g unsalted butter, softened

75g golden caster sugar

2 eggs, lightly beaten

2 drops vanilla extract

125g self-raising flour

175g mixed berries (fresh or frozen) – blueberries, raspberries, cherries etc


Preheat oven to 180c/350f/GAS MARK 4. Grease a deep 20cm round or square cake tin.

Beat together the butter and sugar until soft and fluffy. Gradually add the eggs, beating well. You may need to add a little flour to stop the mixture from curdling.

Beat in the vanilla extract, then fold in the flour. Add the berries and gently stir to mix through.

Spoon the mixture into the prepared cake tin. Bake for 25-30 minutes, until golden on top and spongy to touch.

Leave to cool in the tin for a few minutes before transferring to a cooling rack.


* If using frozen berries you can add the berries to the sponge mixture while they are still frozen.

* Suitable for freezing for up to 3 months (wrap in foil and freeze or cut up into slices and freeze individually).


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