Berry Sponge Squares
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- ½ cup unsalted butter (softened)
- ½ cup caster sugar
- ⅔ cup self-rising flour (sifted)
- 2 large eggs (beaten)
- 1 tsp vanilla extract
- 1 cup seedless Raspberry jam
- 8 Raspberries (to garnish)
- 1 Tbsp powdered sugar (to garnish)
Preparation steps
1.
Pre-heat the oven to 180°C | 350F | gas 4. Grease and line a 7 inch square cake tin.
2.
In a large mixing bowl, combine the butter, sugar, flour, eggs and vanilla extract and beat with an electric hand-held whisk for 1-2 minutes until smooth.
3.
Spoon into the prepared cake tin and bake for 25-30 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.
4.
Remove from the oven when ready and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
5.
Once cool, heat the raspberry jam gently in a saucepan for 2 minutes over a low heat, stirring occasionally.
6.
Use a sharp bread knife to level off the top of the cake. Spread the jam on top, allowing it to sink in a little.
7.
Cut into square portions and arrange on serving plates. Garnish with a few raspberries and a light dusting of icing sugar.
