Sponge Cake with Raspberry Sauce

    4 hours 45 min

    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.

    24 people made this

    Makes: 14 

    • 450g unsalted butter, softened
    • 550g caster sugar
    • 6 eggs
    • 475g plain flour
    • 1/8 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 125ml milk
    • 1 teaspoon vanilla extract
    • 370g fresh raspberries, halved
    • 4 tablespoons caster sugar
    • 1 teaspoon Creme de cassis liqueur

    Prep:30min  ›  Cook:1hr15min  ›  Extra time:3hr chilling  ›  Ready in:4hr45min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin. Sieve the flour, salt and nutmeg together. Set aside.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (16)


    this recipe was gr8 worked wonders for my friends birthday cake  -  08 Apr 2012


    I have made many, many pound cakes but this recipe is the best!! The only thing I did different is added a few different flavoring: coconut, jamaican rum, black walnut. It was delicious!!  -  12 Oct 2007  (Review from Allrecipes US | Canada)


    Mmm! Yummy yummy. The cake came out perfectly - texture, taste, colour, everything. Thank you for sharing! I'm a kid so I can't use liquor, but I boiled some raspberries in sugar and water until it became syrupy, and that tasted fabulous with the cake (which was also great on its own). Delicious!  -  09 Aug 2008  (Review from Allrecipes US | Canada)