About this recipe:This sponge cake is traditionally called a pound cake. The original pound cakes had 1 lb (454g) of butter, sugar, eggs and flour in them. This recipe is slightly off the traditional 1 lb values, but is delicious nonetheless. It's a light sponge cake served with raspberry sauce - ideal for afternoon tea.
450g unsalted butter, softened
550g caster sugar
475g plain flour
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
370g fresh raspberries, halved
4 tablespoons caster sugar
1 teaspoon Creme de cassis liqueur
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Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin. Sieve the flour, salt and nutmeg together. Set aside.
Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 550g sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yolk is incorporated. Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.
Pour batter into prepared tin. Bake in preheated oven for 1 hour and 15 minutes or until a cocktail stick inserted in centre comes out clean. Cool in tin on wire rack for 10 to 15 minutes; remove from tin and let cool completely on wire rack.
For sauce: In a medium bowl, combine raspberries, 4 tablespoons sugar and 1 teaspoon Creme de cassis. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over sponge cake.
Fresh raspberries are pretty expensive and only available during the summer months. Substitute in frozen raspberries if you wish. Allow to thaw, then drain before continuing with the recipe.