Traditional Cakes
For the raspberry cake:
A deliciously soft and fluffy homemade sponge cake packed with juicy fresh raspberries. Delicately flavoured with vanilla, this simple bake combines a light, airy texture with the natural sweetness and gentle tartness of summer berries. Finished with a dusting of icing sugar, it's perfect for afternoon tea, family gatherings or a sweet summer treat.
Sift the flour and mix it with the baking powder.
Beat the eggs with the sugar until light, fluffy and almost white. Add the vanilla flavouring and mix to combine.
Add the flour to the egg mixture in three batches. With the final batch, pour in half the oil and mix. Then add half the fizzy drink and mix again. Pour in the remaining oil, mix, and finally add the rest of the fizzy drink.
Line a 30 × 25 cm baking tin with baking parchment. You can lightly grease the tin with butter before lining it to help the parchment stick, or simply grease the tin with butter and dust it with flour.
Spread half the batter into the prepared tin. Arrange the raspberries over the batter and cover with the remaining mixture. Bake in an oven preheated to 180°C (conventional top and bottom heat) or 160°C (fan oven) for 50–55 minutes. Remove from the oven and leave to cool. Dust with icing sugar before serving, if desired.
