This classically simple Raspberry Jelly Sponge recipe is exactly what it says on the tin – cake and jelly! I really like this recipe. The cake itself is the perfect sponge, soft, airy and light, flavored with fragrant vanilla. Even on its own, it’s a great one to have to hand when you’re looking for an easy sponge method. But for this version, it’s nice to add a little something sweet and raspberry jelly is a great solution!
Slathered over the top, it adds gorgeous flavor and sticky sweetness to the sponge, making it ideal for your little ones. Of course, you can switch the raspberry jelly for strawberry, or even try a Nutella version!
So, how to make Raspberry Jelly Sponge?
Preheat the oven to 350°F. Lightly grease a rectangular baking tin and then dust with flour.
Beat the margarine and sugar together in a large bowl until fluffy.
Mix in the eggs one at a time.
Add a little of the flour and beat into the mixture. Then add a little of the milk and mix together. Continue alternating until you have added all the flour and milk.
Stir in the vanilla and then pour the cake batter into the greased tin.
Bake for 35-40 minutes. When ready, the cake should spring back when touched gently in the center.
Remove the cake from the oven and leave to cool for a couple of minutes. While it is still warm, spread the jelly over the top of the cake.
Serve warm or leave to cool completely before slicing and serving.
Look no further for a tasty baked treat - this Raspberry Jelly Sponge is the one for you today! I hope you find this method as simple, yet delicious as I do, but please let me know what you think below. And please do tag #cookmerecipes in your baking posts so I can see your cake and jelly creations!
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