This moist, light cake is "berry" delicious. This recipe doubles well.
Very nice! My 8 year old made this all on her own but she used frozen blackberries instead of raspberries. An easy to follow recipe, thank you! - 08 Mar 2015
This cake is so easy and looks wonderful. I made it to take to a party and am very pleased with the outcome. I doubled the quantities and substituted half the flour for ground almonds as I wanted a real almond flavour. That worked well. I don't think the original quantity would have covered the 10" cake tin I used but the double quantity worked OK. - 30 Dec 2017
Not sure where I went wrong, but I have just made this cake, it has come out pale hardly risen and raspberries leaking out of it - that said I have yet to taste it - sadly not one of my successes - 25 Sep 2016